2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup apricot or raspberry jam or preserves of your choice
2 teaspoons sugar
1/4 teaspoon cinnamon

Heat oven to 350°F. Line baking sheet with parchment paper. Stir together flour, baking powder and salt. Cream butter with sugar till just combined. Beat in eggs, one at a time, till just incorporated, add vanilla with second egg. Stir in dry ingredients by hand, gradually. Turn out out onto lightly floured work surface. Dough should be soft but not sticky.

Form into disk and divide in 2 equal parts. Roll one piece into 10 inch long log. Flatten to rectangle. Dust rolling pin with flour and roll dough to 13x7 inch rectangle. Spread 1/2 cup of preserves over dough to within 1/2 inch of edges. Fold dough in thirds the long way. Do the same with opposite edge to form a three-fold rectangle. Pinch ends closed.

Gently lift log and transfer to prepared baking sheet, seam side down. Repeat procedure with remaining dough and jam. Combine sugar and cinnamon and sprinkle over rectangles. Bake 40 minutes till golden. Logs will spread and may split down length.

Cool on sheet on rack 10 minutes. Transfer logs to cutting board. Using sharp knife and quick downward motion, cut each log crosswise on a diagonal into 1/2 inch thick pieces. Discard (or eat) ends. Arrange cookies cut sides up on baking sheet (same parchment paper). Bake 12 minutes till cookies feel dry to touch. Let cool on sheet 5 minutes then transfer to rack to cool completely before jam has a chance to harden. Wrap well and keep at room temperature up to 2 days or freeze up to 2 weeks.