LOG JAMS

Ingredients
2½ cups sifted all-purpose flour
½   teaspoon baking powder
1/8 teaspoon salt
2/3 cup butter or margarine, softened
2/3 cup sugar
1    egg
2    teaspoons vanilla
1    cup apricot preserves or seedless red rasberry jam
1/3 cup chopped pistachio nuts
      Confectioners' Icing (recipe follows)

Preparation
1. Sift flour, baking powder and salt onto wax paper; reserve.
2. Beat butter, sugar, egg and vanilla in medium-size bowl until smooth;
    stir in flour mixture until well blended.
3. Preheat oven to moderate (350 degrees)
4. Divide dough into 4 parts. Shape each part into a roll 10 inches long
    and 1 inch in diameter. Transfer rolls to large ungressed cookie sheet,
    spacing about 1 inch apart. Flatten rolls slightly.
5. Press a ¼-inch deep trough down the center of each roll with the handle
    of a wooden spoon, leaving ends solid to keep filling in place.
6. Spoon preserves into trough, filling to level of dough.
7. Bake in preheated moderate oven (350 degrees) for 17 minutes, or until
    light golden brown.
8. Remove from oven. Cut warm cookies into 3/4-inch wide diagonal slices.
    Transfer cookies to wire rack, cool. Store in tightly-covered container
    for up to two weeks.
9. Drizzle Confectioners' Icing over edges of cookies; Sprinkle icing with
    chopped pistachio nuts.

Confectioners' Icing:
Stir 1½ tablespoons milk or water into 1 cup sifted 10X (confectioners') sugar
to make a smooth icing that flows easily from the tip of a spoon.

Sue Gallo, Schenectady, New York
Recipe from Family Circle Magazine 12/6/83