A swirled cookie in which “any tart flavor will do.”
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Katie’s Raspberry Swirls
1 c. butter
2 c. sugar
2 eggs
1/2 tsp. lemon flavoring
1 tsp. vanilla
3 3/4 c. sifted flour
1 tsp. salt
Filling:
1 c. raspberry jam (any tart flavor will do)
1 c. coconut flakes
1/2 c. chopped nuts
Mix dough and chill for several hours. Cut in half and roll first half in a rectangle 12″ x 9″. Mix filling and spread one half mixture on the dough. Roll like a jelly roll. Repeat with the other half. Wrap in wax paper and chill overnight. Cut 1/4″ thick and bake on greased cookie sheet 10 minutes at 375 degrees or until lightly browned.