Raspberry Swirls

Directions

1. 1

   Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and refrigerate at least 2 hours.
2. 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 securely; refrigerate overnight or freeze for 2-3 hours.
3. 3

   Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.