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Raspberry Swirls

SUBMITTED BY: Marcia Hostetter

"'My mother-in-law shared the recipe for these old-fashioned cookies,' says field editor Marcia Hostetter of Canton, New York. 'Swirls of raspberry jam give them a yummy yuletide twist.'"

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Read Reviews (4)

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PREP TIME	25 Min
COOK TIME	10 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
3 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 (12 ounce) jar seedless raspberry jam
1 cup flaked coconut
1/2 cup chopped pecans

DIRECTIONS

In a mixing bowl, cream butter and sugar. Add the eggs and extracts; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill the dough for at least 2 hours.
Divide dough in half. On a lightly floured surface, roll each half into a 12-in. x 9-in. rectangle. Combine jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long end, into a tight jelly roll. Wrap in plastic wrap. Refrigerate overnight or freeze for 2-3 hours.
Cut into 1/4-in. slices; place on greased baking sheets. Bake at 375 degrees F for 10-12 minutes or until lightly browned. Cool cookies on wire racks.

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REVIEWS

Reviewed on Dec. 7, 2007 by mrsyarnlady

this cookie is a big hit and much requested.....found it easier to slice if first frozen and... MORE

Reviewed on Nov. 19, 2007 by Kristine

This is my family's favorite cookie. Along the way, I've learned to divide the dough into... MORE

Reviewed on Oct. 2, 2007 by CORRINEJ

I was not impressed with these the dough was so soft I had to use more flour to get it... MORE

Reviewed on Dec. 21, 2006 by Amy R.

These were yummy and pretty! I made a batch without coconut and they were just as good! MORE