1 cup (2 sticks) butter, softened
2 cups sugar
2 large eggs, beaten
2 teaspoons pure vanilla extract
3¾ cups all-purpose flour
2 teaspoons baking powder
⅛ teaspoon kosher salt
1 (12-ounce) jar seedless raspberry jam
1 cup sweetened flaked coconut, finely chopped
½ cup pecans, finely chopped
In a large bowl cream the butter and sugar. Add the eggs and vanilla. Mix well.
In a small bowl combine the flour, baking powder, and salt. Add to the creamed mixture a little at a time. Mix well after each addition. Cover and chill for at least 2 hours.
Divide the dough in half. On a lightly floured surface, roll each half into a 13 × 9-inch rectangle. In a small bowl combine the jam, coconut, and pecans. Spread over the rectangles with a spatula. Carefully roll up into a jellyroll, starting with the long end. Wrap in plastic wrap. Refrigerate overnight.
Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper.
Cut each roll into ⅓-inch slices. Place on the prepared cookie sheets and flatten slightly. Bake 10 to 12 minutes, or until lightly browned. Cool on wire racks.
Makes 6 dozen cookies
Carolyn Hardimon, The Recipe Lady
Elegant Swans,
Belleville, Illinois