1/2 cup butter
1 cup sugar
1/2 teaspoon baking powder
1 egg
3 tablespoons milk
1 teaspoon vanilla
2 3/4 cups flour
1 cup hucleberry jam
1/2 cup ground hazelnuts or almonds
powdered sugar — optional

In a large mixing bowl beat butter with an electric mixer on med.-high speed
for 30 sec. Add the sugar and baking powder. Beat until combined. Beat in
the egg, milk and vanilla until combined. Beat in as much of the flour as
you can with the mixer. Stir in remaining flour. Divide dough in half. Roll each half between 2 sheets of waxed paper into a 12×8′ rectangle. Remove top sheet of waxed paper. Combine jam and ground nuts. Spread half of filling over a dough rectangle to within 1/2′ of edges. From a long side, roll jelly-roll style, removing waxed paper as you roll. Press edges to seal. Wrap filled roll in waxed paper or clear plastic wrap. Repeat with remaining dough and filling. Chill rolls in the refrigerator for at least 4 hours or up to 48 hours. Line cookie sheets with foil. Grease the foil. Cut filled rolls into 1/4′ slices. Place slices 2′ apart on prepared cookie sheets. Bake at 375 degrees for 10-12 min. or until edges are firm and bottoms are lightly browned. Cool on cookie sheets for 1 min. Transfer cookies to a wire rack to cool. If desired, before serving, sift powdered sugar lightly onto cooled cookies.

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