Raspberry Swirls

Name: Raspberry Swirls
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

11 ingredients

4 steps

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
4

. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.