Raspberry Swirl Cookie Recipe

2 1/4 cups flour (all-purpose flour)
1 tsp. baking powder
1/4 tsp. salt
1/2 cup butter (1 stick) or margarine, softened
1 cup sugar
1 large egg
1 tsp. vanilla
1/2 cup flaked coconut
1/2 cup raspberry jam
1/4 cup finely chopped walnuts (pecans can be substituted for walnuts)

Mix flour, baking powder and salt in small bowl and set aside.
Beat softened butter at medium speed with an electric mixer
   until butter is creamy. Gradually add sugar, beating well.
  Add egg and vanilla; beat well. Gradually add flour mixture,
   beating well. 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 over dough to
   within 1/2 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 freeze until firm.
Unwrap dough, and cut into 1/4-inch slices.
   Place 2 inches apart on cookie sheets lined with parchment paper
   (or lightly greased cookie sheet).
Bake at 375° (in preheated oven) for 10 to 12 minutes or until
   edges are lightly browned.
Cool on pan for 1 minute then remove to wire rack. Allow to
   cool completely before storing.
Makes about 4 dozen cookies.