Raspberry Swirls Recipe
Raspberry Swirls Recipe photo by Taste of Home

Raspberry Swirls Recipe

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"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."
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 48 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large 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 jar (12 ounces) seedless raspberry jam
  • 1 cup flaked coconut
  • 1/2 cup finely chopped pecans

Nutritional Facts

2 each: 141 calories, 6g fat (3g saturated fat), 19mg cholesterol, 112mg sodium, 22g carbohydrate (13g sugars, trace fiber), 1g protein


  1. Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours.
  2. Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the 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.
  3. Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks. Yield: 8 dozen.
Originally published as Raspberry Swirls in Taste of Home December/January 1998, p8

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Reviewed Dec. 19, 2015

"After reading some of the reviews that talked about how these fell apart, etc., I was hesitant to try them. But the recipe sounded so good! Made one important change: added an additional 2 Tbsp. of softened butter to the 1 cup butter called for in the recipe. The dough wasn't crumbly & held together very well both when cutting the slices & when taking them off the baking sheets. Did NOT use parchment paper; just sprayed my air bake pans with Pam. The only "catch" when removing them from the pans was that I had to frequently wipe the jam from my stainless steel spatula so it would slide smoothly under the cookies. Also, since my family doesn't care for coconut, I omitted it & increased the chopped pecans to 2/3 cup. Worked very well! And, these are a new favorite around our house!!"

Reviewed Dec. 7, 2013

"These tasted delicious .... if only the cookies didn't spread so wide .... They wouldn't stay together when I took them off the cookie sheet and all fell apart!"

Reviewed Jan. 14, 2012

"This is a family favorite that is a must every Christmas. I find that if I grease the pan and take it off the pan right away, it does really help. The parchment paper would help, too. I also double the recipe so that I have a couple of rolls to slice and bake a little bit later for a delicious treat."

Reviewed Nov. 28, 2011

"Now these tasted great! You could really taste the raspberry filling. The hint about using Parchment paper really did help. No problems at all. Will be making these again."

Reviewed Dec. 21, 2010

"I make these every Christmas and my family loves them! They are not really all that difficult to get right. They do stick a little but not enough to stop me from making them."

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