2 cups unsifted all-purpose flour 1 teaspoon baking powder 1/2 cup (1 stick) butter or margarine, softened 1 cup sugar 1 egg 1 teaspoon vanilla 1/4 cup seedless raspberry jam 1 cup finely chopped Walnuts Sift together flour and baking powder onto wax paper. Beat together butter, sugar and egg in large bowl with electric mixer until fluffy. Stir in vanilla. Gradually add flour mixture, stirring until well combined. Roll out dough between two pieces of wax paper to 12x10 inch rectangle. Remove top piece of wax paper. Spread jam evenly over entire surface of dough. Sprinkle evenly with nuts. Firmly roll up dough from a long side, jelly-roll style, removing wax paper as you roll. Wrap roll in wax paper and refrigerate several hours or overnight. When ready to make cookies, preheat oven to moderate (375°). Cut roll into generous 1/4-inch- thick slices with thin sharp knife. Transfer slices to ungreased cookie sheet, spacing 2 inches apart. Bake in preheated moderate oven (375°) for 9 minutes or until golden around edges. Cool on wire racks. cook 002