My mother-in-law shared the recipe for these old-fashioned cookies. Swirls of raspberry jam give them a yummy Yuletide twist. —Marcia Hostetter, Canton, New York
Refrigerated Cookie Dough
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 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
Directions
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and refrigerate at least 2 hours.
- 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 securely; refrigerate overnight or freeze for 2-3 hours.
- 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.
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