Raspberry Swirls

• 1 cup butter, softened (no substitutes)
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 12 teaspoon lemon extract
• 3 34 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 (12 ounce) jar raspberry jam
• 1 cup flaked coconut
• 12 cup pecans, chopped

1. In a mixing bowl, cream butter and sugar.
2. Add the eggs and extracts; mix well.
3. Combing flour, baking power and salt; add to creamed mixture.
4. Cover and chill for at least 2 hours.
5. Divide dough in half.
6. On a lightly floured surface, roll each half into a 12" x 9" rectangle.
7. Combine jam, coconut and pecans; spread over rectangles.
8. Carefully roll up, starting with the long end, intoa tight jelly roll.
9. Wrap in plastic wrap and refrigerate overnight or freeze for 2 to 3 hours.
10. Cut into 1/4 inch slices; place on a greased baking sheet.
11. Bake at 375 for 10 - 12 minutes or until lightly browned.
12. Cool an wire racks.

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

Taken from www.food.com/recipe/raspberry-swirls-148174 (may not work)