In a bowl of a standing mixer, beat the sugar, butter, and salt until light and smooth, 4-5 minutes.

Scrap the sides and bottom of the bowl and on low speed add the beaten egg. Mix until fully incorporated.

Add the flour 1/2 cup at a time following the vanilla. Mix until you have a soft, smooth dough. Do not over mix!

Divide the dough to 3 equal parts, each flaten as a disk, cover with plastic wrap and refrigerate overnight. Remove from the refrigerator 10-15 minutes before baking.

Preheat oven to 350F line a 13×9  baking paper with parchment paper and grease the sides.

Roll each piece to 12" circle, spread with 2-3 TBS of perserve and sprinkle with 2 TBS of nuts.

Using a sharp knife or a pizza cutter, divide the dough into 12 equal triangle.

Roll each trianle from the wide side in and place in the prepared cookie sheet.

Brush with an egg and bake for 15-18 minutes or until the top is golden brown.

Remove from the oven and let the cookie set for about 15 minutes.