This cookie dough needs to be frozen for 2 to 3 hours, or refrigerated overnight.
- 1 cup butter (no substitutes), softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 3 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 eggs
- 1/2 cup finely chopped pecans
- 2 cups sugar
- 1 teaspoon salt
- dab of milk
- 1 cup flaked coconut
- 1 12-ounce jar seedless raspberry jam
Combine flour, baking powder and salt; set aside. Cream together butter and sugar. Add eggs and extracts; mix well; gradually add flour mixture and mix well. Add a dab of milk (if needed) to form dough into 2 balls. Cover and chill for 1 to 2 hours. On a lightly floured surface, roll each half into a 12 x 9-inch rectangle. Combine jam, coconut and pecans; spread over the rectangles. Carefully roll up, starting with the long end, into a tight jelly roll. Wrap in plastic wrap. Refrigerate overnight or freeze for 2 to 3 hours.
Preheat oven to 375 degrees. Cut into 1/4 inch slices; place on greased cookie sheets (or parchment paper). Bake for 10 to12 minutes or until lightly browned. Cool on wire racks.
Yields 8 dozen.
Photo by Galen Ludwick Harris