Ingredients:
1/2 cup butter, softened ( not margarine)
1 cup sugar
1 large eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup raspberry jam
1/2 cup coconut
1/3 cup finely chopped walnuts
Directions:
Stir butter until smooth. Beat in sugar. Add egg and vanilla; beat well.
In a separate bowl combine flour, baking powder, and salt. Add to creamed mixture, beating well.
Shape dough into a ball. Wrap in plastic wrap and chill 2 hours.
Meanwhile, combine all ingredients for raspberry filling.
On floured wax paper roll dough into a 12×9 inch rectangle. Spread Raspberry Filling evenly to within 1/2-inch of edges. Carefully roll dough jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch side seam to seal (leave ends open). Wrap in plastic wrap and chill 1 hour.
Unwrap and cut into 1/4-inch slices. Place 2-inches apart on greased cookies sheets. Bake at 375F for 8-10 minutes or just before cookies begin to brown.
Servings: Serve
Time preparation: 20 min.
Time total: 28 min.