Raspberry Swirl Cookies

• 1/2 cups Butter
• 1 cup Sugar
• 1 whole Egg
• 1 teaspoon Vanilla
• 2 cups Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 3/4 cups Seedless Raspberry Jam
• 1/2 cups Coconut
• 1/3 cups Chopped Pecans

1. Cream butter until smooth. Beat in sugar. Add egg and vanilla.
2. Combine flour, baking powder and salt. Add to creamed mixture, beating well.
3. Shape dough into a ball, wrap in plastic wrap and chill for 2 hours.
4. While the dough is chilling, combine raspberry jam, coconut and pecans.
5. On floured surface, roll dough into a 12X 9 rectangle. Spread raspberry filling evenly over the dough.
6. Roll dough jellyroll fashion and wrap in plastic wrap. Chill 1 hour.
7. Slice and bake on greased cookie sheet at 375u0b0 8 to 10 minutes.

butter, sugar, egg, vanilla, flour, baking powder, ubc, raspberry, coconut, pecans

Taken from tastykitchen.com/recipes/desserts/raspberry-swirl-cookies/ (may not work)