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Raspberry Swirls

 Raspberry Swirls
"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."
48 ServingsPrep: 25 min. + chilling Bake: 10 min./batch


  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure 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 chopped pecans


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in the eggs and extracts. Combine the flour, baking powder and salt;
  • add to creamed mixture and mix well. Cover and chill 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 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.
  • Cut into 1/4-in. slices; place on greased baking sheets. Bake at
  • 375° for 10-12 minutes or until lightly browned. Cool cookies on

2 of 2

Raspberry Swirls (continued)

Directions (continued)

  • wire racks. Yield: 8 dozen.
Nutritional Facts: 1 serving (2 each) equals 141 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 112 mg sodium, 22 g carbohydrate, trace fiber, 1 g protein.