Raspberry Ripple - cooking recipe

Ingredients

2 c. flour
1 c. butter
1/2 c. sugar
1/8 tsp. salt
1 egg yolk, beaten
1/2 c. raspberry jam
1/4 c. sliced blanched almonds
1/2 tsp. vanilla

Preparation

In a large bowl, combine flour, butter, sugar and salt.
Blend with pastry blender until resembles coarse meal.
Add egg yolk and work dough with hands until dough forms a ball.
Divide into thirds on greased cookie sheet.
Shape each third into a 12 x 1-inch strip about 4-inches apart.
Make depression 1/2-inch deep down the middle of each strip.