From the kitchen of Linda Kilbride, Maricopa, Arizona
2 cups all-purpose flour 1 teaspoon baking powder 1 egg 1 cup finely chopped nuts 1/2 cup butter or margarine 1 cup granulated sugar 1 teaspoon vanilla extract 1 small jar raspberry jam
Sift flour, baking powder onto wax paper.
Beat butter, sugar and egg until fluffy, stir in vanilla extract and add flour. Roll dough between 2 pieces of wax paper into 12 x 10-inch rectangle. Remove top piece of wax paper, spread raspberry jam evenly over top and sprinkle nuts over all. Firmly roll up dough, jellyroll style, removing wax paper as you roll. Wrap in wax paper and refrigerate overnight.
Preheat oven to 375 degrees F. Cut 1/4-inch slices and bake 8 to 10 minutes until light golden.
