Total TimePrep: 25 min. + chilling Bake: 10 min./batch
- 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
- 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.
Nutrition Facts2 each: 141 calories, 6g fat (3g saturated fat), 19mg cholesterol, 112mg sodium, 22g carbohydrate (13g sugars, 0 fiber), 1g protein.
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!!
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!
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.
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.
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.
Dec 6, 2010
I make these cookies every year,and they are a favorite of many co-workers,family members, and neighbors. They are a little tricky but worth the work!
Dec 20, 2009
This is a horrible recipe. The cookies stick to the pan even if you use paper. Don't waste your time or your ingrediants on this one.
Nov 15, 2009
I didn't have a problem with sticking using baking paper. Just don't over bake them. They looked really good and my family liked them.
Jun 24, 2009
I made these cookies for the first time last Christmas -- in addition to 7 others. They weren't my favorite cookie, but I was surpised to hear that they were the favorite of several of my friends.Just backed a batch for one of those friend's birthday luncheon tomorrow.HINT: To keep them from sticking to the pan, use parchment paper and let them cool for several minutes to firm up. Then, lift carefully with small offset spatula.
Dec 28, 2008
This was the first time I tried a swirl cookie. I did not like it at all. It wasn't easy and they stuck like crazy to the pan, even after spraying it. They tasted ok, but none of them came out looking very good. Getting them round and pretty just wasn't what I thought it would be regardless of how long I froze the roll.
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