• 48servings
  • 35minutes
  • 141calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 2 cups sugar

  3. 2 eggs

  4. 1 teaspoon vanilla extract

  5. 1/2 teaspoon lemon extract

  6. 3-3/4 cups all-purpose flour

  7. 2 teaspoons baking powder

  8. 1 teaspoon salt

  9. 1 jar (12 ounces) seedless raspberry jam

  10. 1 cup flaked coconut

  11. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Raspberry Swirls Recipe photo by Taste of Home In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs and extracts. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill dough for at least 2 hours.

  2. Divide dough in half. On a lightly floured surface, roll each half into a 12-in. x 9-in. rectangle. Combine the 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.

  3. Cut into 1/4-in. slices; place on greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool cookies on wire racks. Yield: 8 dozen.


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