Raspberry Hazelnut Triangles

Directions

1. 1
   Preheat oven to 350F.
2. 2
   In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy.
3. 3
   Beat in yolks, 1 at a time, and vanilla and beat until smooth.
4. 4
   Beat in flour gradually, beating dough until just combined well.
5. 5
   Roll out dough between sheets of wax paper into an approximately 14-inch square, about 1/8 inch thick, and remove top sheet of paper.
6. 6
   Spread dough with jam and sprinkle with nuts.
7. 7
   With a long-bladed knife cut dough into 2-inch squares and halve each square diagonally to form triangles.
8. 8
   If dough becomes too soft to work with, transfer it on wax paper to a baking sheet and freeze or chill until firm.
9. 9
   Arrange triangles 1/2 inch apart on baking sheets and bake in batches in middle of oven until pale golden, about 12 minutes.
10. 10
    Cool cookies on baking sheets 5 minutes and transfer to racks to cool completely.
11. 11
    Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.