raspberry swirls

Name: Raspberry Swirls
Prep time: 25 min
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1 cup(s) butter, softened; 2 cup(s) sugar; 2 - eggs; 1 teaspoon(s) vanilla; 1/2 teaspoon(s) lemon extract; 3 3/4 cup(s) all purpose flour; 2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1 jar(s) 12 ounces seedless raspberry jam; 1 cup(s) flaked coconut; 1/2 cup(s) chopped pecans

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 dozen

prep time 25 Min

cook time 10 Min

method Bake

Ingredients For raspberry swirls

1 c

butter, softened
2 c

sugar
2

eggs
1 tsp

vanilla
1/2 tsp

lemon extract
3 3/4 c

all purpose flour
2 tsp

baking powder
1 tsp

salt
1 jar

12 ounces seedless raspberry jam
1 c

flaked coconut
1/2 c

chopped pecans

How To Make raspberry swirls

1
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs and extracts. Combine the flour, baking powder, and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 2 hours.

2
Divide dough in half. On a lightly floured surface, roll each half into a 12x9 inch 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.
3
Cut into 1/4-inch slices; place on greased baking sheets. Bake at 375F for 10-12 minutes or until lightly browned. Cool cookies on wire racks.
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