Makes 3 dozen.

2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup softened butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 cup seedless raspberry jam
1 cup finely chopped walnuts

Sift together flour and baking powder onto wax paper.

Beat together butter, sugar and egg until fluffy. Stir in vanilla extract. Gradually add flour mixture, stirring until well combined. Roll out dough between two pieces of wax paper to 12 x 10-inch rectangle. Remove top piece of wax paper. Spread jam evenly over entire surface of dough. Sprinkle evenly with nuts. Firmly roll up dough from a long side, jellyroll style, removing wax paper as you roll. Wrap roll in wax paper and refrigerate several hours or overnight.

Heat oven to 375 degrees F.

Cut roll into generous 1/4-inch slices with thin sharp knife. Transfer slices to ungreased cookie sheet, spacing 2 inches apart. Bake 9 minutes. Cool on rack.