Instructions: In the bowl of a standing electric mixer fitted with paddle attachment, beat butter and confectioners sugar on medium speed until soft and light, about 3 minutes. Beat in vanilla, then egg yolk, zest and cloves. Continue beating until very light, about 3 minutes longer. Stop and scrape down bowl and beater, then on low speed beat in flour.

Scrape dough onto a piece of plastic wrap. Press dough into an 8 inch square and wrap well. Chill dough about 15 minutes. (Note: If you want to chill it longer, make sure dough comes to room temperature to make rolling easier.)

For raspberry filling, measure jam into a medium saucepan and stir it up with a wooden spoon. Place over low heat and bring to a simmer and reduce for about 5 minutes. Scrape reduced jam into a small bowl.

After dough has chilled, unwrap it and place it on a floured work surface.

Lightly flour dough and press and pound gently with a rolling pin to soften it.

Roll dough out into a 10 inch square; cut into two rectangles. Spread each rectangle of dough evenly with cooled reduced jam, then roll each up from a long end, jelly roll style, into a tight cylinder. Do not overfill with jam or else the dough will be difficult to roll up. Try not to stretch or lengthen the cylinder as you roll it or cookies will be too small. Wrap tightly and chill cylinders.

When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Slice cookies 1/4 inch thick, rotating dough often so it doesnt become squashed from the weight of the knife.

(Note: For neater looking cookies, dip knife in hot water, then wipe, each time before cutting.)

Arrange cookies on prepared pans about an inch apart in all directions and bake them for about 12 to 15 minutes, until they have puffed somewhat and become dull and feel firm to the touch. Slide papers from pans to racks to cool.

After cookies have cooled, store them between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

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