Linzer Rolls

1 stick unsalted butter
1/2 cup confectioner's sugar
1/2 tsp. vanilla extract
1 large egg yolk
1/2 tsp. grated lemon zest
Pinch of ground cloves
1 1/2 cups all-purpose flour
1 cup (12 oz. jar) seedless raspberry jam

Heat oven to 350°

Mix butter and sugar with electric mixer for two (2) minutes. Beat in vanilla extract, then egg yolk, zest and cloves. Beat until light - approximately two (2) minutes more. Scrape the dough onto plastic wrap, cover and chill for two hours

Heat raspberry jam in a small pot on low heat until it becomes liquid, stirring constantly; cool in a small bowl. After dough is cooled, put dough on a floured surface and gently roll it into a 10" square. Spread with cooled raspberry jam. Cut square into three rectangles. Roll each rectangel into a cylinder, wrap in plastic wrap and chill.

Slice and place on a greased cookie sheet.

Bake for 12 - 15minutes

Yield: 40 cookies

-Submitted by Pavla Van Bibber