Name: Raspberry Swirls
Prep time: 25 min
Cook time: 25 min
Yield: 8
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry Swirls

1. 1 cup butter, softened -

2. 2 cups sugar -

3. 2 large 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 sweetened shredded coconut -

11. 1/2 cup finely chopped pecans -

How to cook deliciously - Raspberry Swirls

1. Stage

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. Stage

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. Stage

Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.