Raspberry Swirls

• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs
• 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

1. Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill 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 in plastic. Refrigerate overnight or freeze for 2-3 hours.
3. Preheat oven to 375u0b0. Cut into 1/4-in. slices; place on greased
4. . Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.

butter, sugar, eggs, vanilla, lemon extract, flour, baking powder, salt, raspberry, coconut, pecans

Taken from www.tasteofhome.com/recipes/raspberry-swirls/ (may not work)