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Raspberry Swirls

12 reviews
Total Time
Prep: 25 min. + chilling Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Marcia Hostetter, Canton, New York

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 20, 2022

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

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Refrigerated Cookie Dough

For food safety reasons, use only commercially prepared cookie dough.
Test Kitchen Approved

Raspberry Swirls

12 reviews
Prep Time 25 min
Cook Time 10 min
Yield 8 dozen

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
Text Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 cookie: 70 calories, 3g fat (2g saturated fat), 9mg cholesterol, 54mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein.

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