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Raspberry Swirls From Taste of Home
"Swirls of raspberry jam give these old-fashioned cookies a yummy Yuletide twist," says field editor Marcia H. of Canton, New York.
1 cup butter (no substitutes), softened 2 cups sugar 2 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 flaked coconut 1/2 cup chopped pecans
In a mixing bowl, cream butter and sugar. Add the eggs and extracts; mix well.
Combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill 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 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 degrees for 10-12 minutes or until lightly browned.
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