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
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.