Monday, December 18, 2006

Cookie Swap/Catastrophe/Raspberry Swirls

I don't know about you, but I love holiday baking (well, when I am not rushed and it is just for fun). This year M has a cookie swap at work that he would like us to participate in, so I had to find a recipe that sounded fun to make (I have to have 4 dozen cookies). I decided on this on and thought I would share it with you because some of you may have a cookie swap or something and still be in search of the perfect recipe.

UPDATE: Oh, and M made his cookies this year all by himself. Well, almost until this morning when he hit catastrophe and they stuck to the wax paper on the pan . . . lol -- then I made some regular good old sugar cookies for the rest of the cookies. Apparently one of the homosexual men at his office claimed my basket of cookies cause he thought it looked pretty! YAY! I win!

Anyway, to the recipe:

RASPBERRY SWIRLS

1 cup butter, softened
2 cups sugar
2 eggs
1 tsp vanilla extract
1/2 tsp lemon extract
3-3/4 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 jar (12 oz) seedless raspberry jam
1 cup flaked coconut
1/2 cup chopped pecans

In a mixing bowl, cream butter and sugar. Add the eggs and extracts; mix well. Combine flour, baking powder, and salt; add to cream mixture and mix well. Cover and chill the dough for at least 2 hours.

Divide dough in half. On a lightly floured surface, roll each half into a 12 x 9 inch rectangle. Combine jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long end, into a tight jelly roll. Wrap in plastic wrap. Refrigerate over night or freeze for 2-3 hours.

Cut into 1/4 inch slices; place on greased baking sheets. Bake at 375 degrees F for 10-12 minutes or until lightly browned. Cool cookies on wire racks. Yield: 8 dozen.

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