Not only are these cookies delicious, but they also have the benefit of being beautiful. They take a little more work than drop cookies, but they are not difficult to make - so don't let that stop you! It's not a part of the recipe, but I drizzled them with melted chocolate.
Raspberry Swirls
1 cup butter (no substitutes), softened
2 cups sugar
2 eggs
1 tsp vanilla extract
1/2 tsp lemon extract
3 and 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 12 ounce jar seedless raspberry jam
1 cup flaked coconut
1/2 cup chopped pecans
Cream butter and sugar, add eggs and extracts, mix well. Combine dry ingredients; add to creamed mixture and mix well. Cover and chill for at least 2 hours. Divide dough in half - roll each half into a 12 in. x 9 in. rectangle. Combine jam, coconut, and pecans; spread over rectangles. Carefully roll up starting with the long end, into a jelly roll. Wrap in plastic wrap and refridgerate overnight or freeze 3 hours. Cut into 1/4 in. slices, bake on greased cookie sheets for 10-12 minutes at 375 - dough should be very light brown. Cool before eating (or the filling with melt your tongue!).
If you want to drizzle on chocolate, do that after they're cool.
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