Yield: 24 cookies

1 c Butter
1 c Sugar
2 Egg yolks
1 ts Vanilla
1/8 ts Cardamom
1/4 ts Allspice
2 c Flour
1 c Pecans, chopped
1/2 c 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 oven 1 hour or until lightly browned. Cool. Cut
into about 1 1/2 inch squares.