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Raspberry Swirls

12 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. + chilling Bake: 10 min./batch

Makes

8 dozen

Updated: Oct. 20, 2022
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
Raspberry Swirls
Raspberry Swirls Recipe photo by Taste of Home
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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

  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 ends, into tight jelly rolls. Wrap in plastic. 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.

Nutrition Facts

2 cookies: 141 calories, 6g fat (3g saturated fat), 19mg cholesterol, 112mg sodium, 22g carbohydrate (13g sugars, 0 fiber), 1g protein.