Swirly Cookies with Huckleberry and Nuts

• 60 grams Butter (or margarine)
• 50 grams Sugar
• 1 Egg yolk
• 120 grams Cake flour
• 1/2 tsp Baking powder
• 2 drops Vanilla extract
• 3 tbsp Huckleberry jam
• 1 tbsp Nuts

1. Finely chop the nuts.
2. I used hazelnuts this time.
3. Preheat the oven to 170C.
4. In a bowl, combine the softened butter and sugar in 2 to 3 batches, and cream together with a whisk until pale.
5. Add the egg yolk, then the vanilla extract.
6. Combine the ingredients and sift them into the bowl in 2 to 3 batches.
7. Fold in lightly after each addition of the dry ingredients.
8. Roll out the dough into a square.
9. Spread the huckleberry jam on the dough and sprinkle the hazelnuts on top.
10. Roll the dough up, wrap it with a piece of plastic wrap and chill it in the refrigerator overnight.
11. Take the dough out of the refrigerator, cut into 5-mm thick slices and place onto a parchment-paper-lined baking tray.
12. Bake in the oven at 170C for 15-18 minutes.
13. Cool them down and enjoy.

butter, sugar, egg yolk, flour, baking powder, vanilla, huckleberry, nuts

Taken from cookpad.com/us/recipes/153298-swirly-cookies-with-huckleberry-and-nuts (may not work)