Ingredients
1/2 lb. sweet butter
2/3 cup sugar
2 egg yolks
4 tbsp sour cream
1 tsp baking powder
2-2 1/2 cups flour
8 ounces Damson Plum Jam
1-2 tbsp lemon juice
1 cup icing sugar
2 tbsp lemon juice
2 tbsp sweet butter - softened
Preparation
Cream together the sweet butter and sugar. Add egg yolks and sour cream. Cream all together. Add baking powder and flour (to make a nice smooth dough. Roll out 1/2 of the dough onto slightly floured waxed paper. Turn onto a parchment-lined cookie sheet (standard size). Spread with about 8 ounces of Damson Plum Jam that has been well mashed with the lemon juice. Roll out the other half of the dough and turn it over onto the jam-covered dough. Seal the edges. Prick it all over with a fork. Bake at 375 degrees for 1/2 hour - until light golden brown on top. Remove from oven, and cool.
Icing: Make a lemon-butter icing: it should be quite thick and tart. Cover the cooled squares with the icing. Refrigerate or freeze. Cut into squares or diamond shapes. (Can be decorated with a tiny piece of maraschino cherry if you want to - but I rarely do).
