1 c Butter
1 c Sugar
2 Egg yolks
1 ts Vanilla
1/8 ts Cardamom
1/4 ts Allspice
2 c Flour
1 c Pecans, chopped
1/2 c Strawberry jam
Cream butter until soft. Add sugar gradually, beating until light and
fluffy. Add egg yolks and vanilla; beat hard. Sift cardamom and allspice
with flour; gradually add to butter mixture, mixing thoroughly. Stir in
chopped nuts. Spoon half of the dough into a greased 8 inch square cake
pan; spread evenly. Top with strawberry jam. Cover with remaining dough.
Bake in 325 degree oven 1 hour or until lightly browned. Cool. Cut into
about 1 1/2 inch squares. from Spices of the World Cookbook by McCormick
From
Yields
24 Cookies