Swirled Raspberry Slices
3/4 cup (175 mL) butter, softened
3/4 cup (175 mL) granulated sugar
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/3 cup (75 mL) seedless raspberry jam
2/3 cup (150 mL) chopped walnuts, toasted(i leave them out)
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and sa< add to butter mixture and stir until combined. Divide in half; press into discs. Wrap and refrigerate until cold, at least 1 hour. (Make-ahead: Refrigerate for up to 2 days.)
On lightly floured parchment paper, roll out 1 disc of dough at a time into 14- x 5-inch (35 x 12 cm) rectangle. Spread half of the jam evenly over each, leaving 1/2-inch (2 cm) border along 1 long edge. Sprinkle nuts evenly over jam. Starting at other long edge and using paper as support, roll up dough into firm but not tight log. Wrap and refrigerate until firm, about 1 hour.
Cut logs crosswise into 1/4-inch (5 mm) thick rounds. Arrange, 1 inch (2.5 cm) apart, on prepared pans. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden, about 12 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 3 weeks.)