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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


  • 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.
Editor's Note
For food safety reasons, use only commercially prepared cookie dough.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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  • JoJo1202
    Dec 21, 2018

    These were good but troubling to make. I salvaged about 1-1/2 dozen. The dough wouldn’t roll and kept cracking.

  • Sue Zappa
    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!!

  • tribefan56
    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!

  • stolodziecki
    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.

  • N.Camp
    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.

  • kpaolina
    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.

  • mlardh
    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!

  • shlly1223
    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.

  • t-macka
    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.

  • FL Baker
    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.