Another recipe from Pat Provencher of Birch Bay, who says these cookies are so yummy she usually doubles the recipe.
1 cup butter
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2 cups sugar
1/2 teaspoon lemon extract
1 teaspoon vanilla
33/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup raspberry jam
1 cup flaked coconut
1/2 cup chopped walnuts
Blend butter and sugar, add eggs slightly beaten, lemon extract and vanilla.
Add dry ingredients and blend well.
Chill dough several hours.
Divide dough in half and let it warm up a little.
Roll out to 9- by 12-inches.
Spread with raspberry jam, coconut and walnuts.
Roll up like a jelly roll.
Roll in wax paper and refrigerate over night.
Slice dough in 1/2-inch rounds.
Place 2- to 3-inches apart on cookie sheet lined with parchment paper.
Bake at 375 degrees for 10 minutes.