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RED RASPBERRY SWIRL COOKIES

1/2 cup butter, softened                    

1 cup sugar                                                           

1 large egg                                                            

1 tsp. vanilla extract                                             

2 1/4 cups all-purpose flour                                   

1 tsp. baking powder

1/4 tsp. salt

1/2 cup flaked coconut

1/2 cup red raspberry jam

1/4 cup finely chopped walnuts

Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla; beat well. Combine flour, baking powder, and salt; gradually add to butter mixture, beating well. Shape dough into a ball; cover and chill at least 2 hours.

Roll dough into a 12 x 9-inch rectangle on floured wax paper. Combine coconut, jam, and walnuts; spread evenly over dough to within ½ inch of edges. Roll up dough starting at long side, peeling wax paper from dough while rolling. Pinch side seam to seal. (Leave ends open.) Wrap roll in wax paper, and place in freezer until firm.

Unwrap dough, and cut into 1/4-inch-thick slices; place 2 inches apart on cookie sheets lined with parchment paper. Bake at 375° for 10 to 12 minutes or until edges are lightly browned. Let cool 1 minute on cookie sheets; remove to wire racks, and let cool completely.

Yield: 30 to 32 cookies.

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