2 c. flour
3/4 c. butter (1 1/2 sticks softened)
2/3 c. sugar
1 tsp. vanilla extract
1/2 tsp. baking powder
1 egg
1/4 c. raspberry jam

Mix all ingredients except jam with mixer at low speed. With hands, shape dough into ball and divide into 4 equal pieces. On lightly floured surface (powdered sugar works better as the dough doesn't get as tough as when using flour), roll 1 dough piece into a 15 inch long log. Place log on ungreased large cookie sheet. Pat log into 15 x 1 1/2 inch rectangular strip.

With finger or handle of wooden spoon, mark 1/4 inch deep indentation lengthwise down center of strip. Repeat with second strip of dough, placing it at least 3 inches away from 1st strip on cookie sheet. Evenly fill indentations in each strip with 1 tablespoon jam. Bake 20-25 minutes at 450 degrees.

With pancake turner, remove strips to wire racks. Cool about 30 minutes and cut strips into 15 diagonal slices. Cool slices completely on wire rack. You can use any jam that you like. Makes about 5 dozen cookies.