Yield: 24 Cookies
1 cup butter
1 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla
1/8 teaspoon cardamom
1/4 teaspoon allspice
2 cups all purpose flour
1 cup pecans, chopped
1/2 cup strawberry jam
Cream butter until soft.
Add sugar gradually, beating until light and fluffy.
Add egg yolks and vanilla; beat hard.
Sift cardamom and allspice with flour;
gradually add to butter mixture, mixing thoroughly.
Stir in chopped nuts.
Spoon half of the dough into a greased 8 inch square cake pan; spread evenly.
Top with strawberry jam. Cover with remaining dough.
Bake in 325 degree F. oven 1 hour or until lightly browned.
Cool & Cut into about 1 1/2 inch squares.
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