6 tbsp. butter
1/4 c. sugar
1/4 c. packed brown sugar
1 egg
1/2 tsp. vanilla
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. apple butter or your favorite jam
3 tbsp. chopped walnuts or pecans (optional)
1 tbsp. sugar
1/4 tsp. ground cinnamon

In a large mixer bowl beat butter with electric mixer on medium speed until softened (about 30 seconds). Add the 1/4 cup sugar and brown sugar and beat until fluffy. Add egg and vanilla. Beat well. Combine flour, baking powder and salt. Gradually add flour mixture, beating well. Cover; chill 1 to 2 hours or until firm enough to roll out.

Turn oven to 375 degrees. On a lightly floured surface roll out dough into a 12 inch square. Cut into 3 inch squares. Spread about 1 teaspoon of the apple butter or jam down the middle of each square. If desired, sprinkle about 1/2 teaspoon chopped nuts over apple butter or jam on each square.

Fold one edge of the dough over the filling. Fold over the other edge. With a pancake turner carefully lift cookies onto ungreased cookie sheets. With a knife, make 3 cuts halfway through dough on one long side of each cookie. Bend slightly to separate cuts.

Combine the 1 tablespoon sugar and the cinnamon; sprinkle over cookies. Bake 375 degree oven for 8-10 minutes. When done lift cookies to cooling rack. Makes 16 cookie.