Ingredients

  • 2 teaspoons baking powder
  • 1 cup butter, softened
  • 1 cup flaked coconut
  • 2 eggs
  • 3-3/4 cups all-purpose flour
  • 1/2 teaspoon lemon extract
  • 1/2 cup chopped pecans
  • 1 jar (12 ounces) seedless raspberry jam
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon vanilla extract

Ready In 35 Minutes

Servings: 48

Cooking Instructions

Step 1

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs and extracts.
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Step 2

  • Combine the flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill dough for at least 2 hours.
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  • Length: 120 minutes

Step 3

  • Divide dough in half. On a lightly floured surface, roll each half into a 12-in. x 9-in. rectangle.
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Step 4

  • 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.
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  • Length: 180 minutes

Step 5

  • Cut into 1/4-in. slices; place on greased baking sheets.
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Step 6

  • Bake at 375° for 10-12 minutes or until lightly browned. Cool cookies on wire racks.
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  • Length: 12 minutes