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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 48 |
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My mother-in-law shared the recipe for these old-fashioned cookies, says field editor Marcia Hostetter of Canton, New York. Swirls of raspberry jam give them a yummy yuletide twist. Ingredients:
1 cup butter, softened |
2 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
3-3/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
1 jar (12 ounces) seedless raspberry jam |
1 cup flaked coconut |
1/2 cup chopped pecans |
Directions:
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 chill dough for at least 2 hours.
2. Divide dough in half. On a lightly floured surface, roll each half into a 12-in. x 9-in. 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-in. slices; place on greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool cookies on wire racks. Yield: 8 dozen.
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