March 04, 2011

A Rerun!

Today's cookie is a recipe I posted back in May.  The Raspberry Swirls are from the Taste of Home's "The Ultimate Cookie Collection Book".  It is also available online here.



1 cup butter, softened

2 cups sugar

2 eggs

1 teaspoon vanilla 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 large bowl, cream butter and sugar until light and fluffy. Beat in the eggs and extracts. Combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill dough 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 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.

Preheat oven to 375F

Cut into 1/4-in. slices; place on parchment paper lined baking sheets. Bake for 10-12 minutes or until lightly browned. Cool cookies on baking sheet for a minute before transfering to wire racks to cool completely. Makes 6 dozen.

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