Raspberry Swirls



  • 1 cup butter (no substitutes), softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 3/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 jar (12 oz) seedless raspberry jam or jelly
  • 1 cup flaked coconut
  • 1/2 cup chopped pecans
  • Directions

    In mixing bowl, cream butter and sugar. Add eggs and extracts; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill for at least 2 hours. Divide dough in half. On a lightly floured surface, roll each half into a 12-by-9 inch rectangle. Combine jam or jelly, coconut and pecans; spread over rectangles. Roll up starting with the long end, into tight jelly roll. Wrap in plastic wrap. Refrigerate overnight or in freezer for 2-3 hours. Unwrap and cut into 1/4-inch slices; place on greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool 2 minutes before removing to wire racks to cool completely. Yield 8 dozen.
    Carol S. Kennedy of Weirton, W.Va., has shared another sweet treat with Farm and Dairy:

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