|
Raspberry Swirl Cookies
Posted by: Beck Fri, 21 May 2004, at 5:25 a.m.
I made these last weekend, yummy!!
1 cup butter (no substitutes) -- softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
zest of one lemon
3 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 jar seedless raspberry jam -- (12 ounces)
1 cup flaked coconut
1/2 cup chopped pecans
In a mixing bowl, cream butter and sugar. Add the eggs, extracts and zest; 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 350 degrees for 10-12 minutes or until lightly browned.
|
