Preheat oven to about 325°F.
Add sugar and egg yolks to butter gradually, continuing to cream. Mix in Nuts to You Butter and vanilla flavour.
In a separate bowl mix baking powder into all-purpose flour. Add to the creamy mixture.
With your hands, knead into a smooth dough.
Shape dough into balls and place them on a baking sheet lined with parchment paper.
Make sure there is enough space between the dough balls. With the end of a wooden cooking spoon, poke a hole into the centre of each ball and fill with Crofter’s Raspberry Spread. Using a reusable piping bag is recommended.
Bake cookies for about 15 minutes or until golden brown.
Put on a metal rack to cool off before storing them in a cookie tin.