3/4 lb butter 1 cup sugar 2 egg yokes Pinch of salt 1 teaspoon vanilla 1 cup chopped nuts (optional) 10-12 oz jar seedless raspberry jam 3 1/2 cups sifted flour 3-6 Tablespoons flour 1 cup sifted powdered sugar 2-3 Tablespoons strained lemon juice
Directions Cream butter & sugar together, add egg yokes & vanilla and beat well. Gradually add salt & flour, mix well. Spread 2/3 of dough evenly on greased jelly roll pan bringing dough up the sides of the pan. Make sure there are no holes in the dough.
Spread the jam evenly over surface of dough. Sprinkle with optional chopped walnuts or pecans. Mix remaining dough with flour and rub gently between you hands to make pea sized pieces. Crumble evenly over entire surface.
Bake at 325 F for 30-40 minutes until just beginning to brown on surface and edges are golden brown. Let cool 5-10 minutes on rack.
Meanwhile mix powdered sugar with lemon juice and thin with drops of water until icing can flow. Drizzle icing on cooled cookies. Let icing set a minute or two. Cut cookies into pieces while still warm. Enjoy!