Raspberry Pinwheel Cookies

These cookies require some planning, only because they need to chill twice before you can get to the baking.

Raspberry Pinwheel Cookies


  • 1 cup butter – not margarine (softened)
  • 2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 3 3/4 cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 12 oz. jar seedless raspberry jam
  • 1 cup flaked coconut
  • 1/2 cup chopped pecans


  1. Cream together the butter and sugar. Add eggs and extracts. Mix well. Combine the flour, baking powder, and salt. Add to creamed mixture and mix well. Cover and chill at least two hours. Divide dough in half. On a lightly floured surface, roll each dough half into a 12″x9″ rectangle. Combine the jam, coconut, and pecans. Spread jam mixture over the two rectangles of dough. Carefully roll up, starting with the long end, into a tight jelly roll. Wrap in plastic and refrigerate overnight or freeze for 2 to 3 hours. Cut into 1/4″ slices and place on a greased baking sheet. Bake at 375 degrees for 10-12 minutes or until lightly browned.


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