This recipe also came from Taste of Home, Ultimate Cookie Collection

Raspberry Swirls

1 c. butter, softened
2 c. sugar
2 eggs
1 t. vanilla
1/2 t. lemon extract
3&3/4 c. flour
2 t. baking powder
1 t. salt
12 oz. seedless raspberry jam
1 c. coconut
1/2 c. chopped pecans

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. Lightly flour the counter top, and roll each half into 9x12 rectangle. Combine jam, coconut, and pecans; spread over rectangles. Carefully rol up rectangle jelly-roll style, starting with the long side; wrap in plastic wrap. Refrigerate over night or freeze for 2-3 hours. (Freeze them up to 6 months for cookies later in the year, without the preparation.)

Unwrap and cut into 1/4 inch sliced; place 1&1/2 inches apart on parchement paper lined baking sheets. Bake 375 for 10-12 minutes. Cool on wire racks. (A hint for cutting: after you cut a slice rotate roll a quarter turn to keep the roll round.)