Log Jams

B342160A-0EC0-42D6-A00E-9A2A249E4418A traditional holiday cookie at our house and now at Sparrow House.  This year the balls were all made by Jacob as my hand looked like a club from nearly cutting my thumb off…

2 1/3 C. Flour

1/2 tsp. Baking Powder

1/8 tsp. Salt

2/3 C. Butter, softened

2/3 C. Sugar

1 Egg

2 tsp. Vanilla

1/2 C. Pecans, finely chopped

1 C. Raspberry Jam, or Strawberry or Apricot or… or make a variety

BEAT butter, sugar, egg and vanilla until smooth.  Stir in the dry ingredients.  Mix till blended; stir in the nuts.  Preheat oven to 350 degrees.

SHAPE a little more than a teaspoon size of dough into a ball and place on cookie sheets.  Flatten ball by inserting thumb into center of ball to make an indentation.  Carefully spoon jam of choice into indentation; careful not to drip on cookie sheet or down side of cookie.

BAKE for 9 minutes or until set a very lightly browned on the bottom.  Remove from cookie sheet to a wire rack to cool. When cool completely, drizzle with a milk base icing flavored with vanilla.  Store tightly covered for up to 2 weeks.  May freeze between layers of wax paper in a tightly covered container.