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Raspberry Swirls

My mother-in-law shared the recipe for these old-fashioned cookies. Swirls of raspberry jam give them a yummy Yuletide twist. —Marcia Hostetter, Canton, New York
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch
  • Makes
    8 dozen

Ingredients

  • 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 sweetened shredded coconut
  • 1/2 cup finely chopped pecans

Directions

  • 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.
  • 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 ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours.
  • 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.
Editor's Note
For food safety reasons, use only commercially prepared cookie dough.
Nutrition Facts
2 cookies: 141 calories, 6g fat (3g saturated fat), 19mg cholesterol, 112mg sodium, 22g carbohydrate (13g sugars, 0 fiber), 1g protein.
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