Fill these buttery cookies with your favorite jam or preserves.
1. In large bowl, beat butter, sugar, yolk, salt and extract until creamy, 2 minutes. On low, beat in flour until blended; press into ball. Divide dough into quarters. Roll one quarter into 12-inch rope, 1 inch wide. Place on large ungreased baking sheet. With end of wooden spoon, make 1/2-inch-wide, 1/4-inch-deep groove down center of rope. Repeat with remaining dough; place 2 inches apart on sheet.
2. In small cup, combine preserves with 2 tablespoons nuts. In another cup, combine jam with remaining nuts. Spoon apricot mixture into grooves of 2 strips; spoon raspberry mixture in other 2 strips. Refrigerate 20 minutes.
3. Heat oven to 350 degrees F. Cut each strip crosswise into 1-inch diagonal slices, but do not separate. Bake in 350 degrees oven 20 minutes, until edges are lightly golden. While still warm, cut through. Remove to wire rack; let cool.