Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

Makes beautiful christmas cookies that are welcomed gifts.

Ingredients Nutrition


  1. In a mixing bowl, cream butter and sugar. Add the eggs and extracts; mix well.
  2. Combing flour, baking power and salt; add to creamed mixture.
  3. Cover and chill for at least 2 hours. Divide dough in half.
  4. On a lightly floured surface, roll each half into a 12" x 9" rectangle.
  5. Combine jam, coconut and pecans; spread over rectangles.
  6. Carefully roll up, starting with the long end, intoa tight jelly roll.
  7. Wrap in plastic wrap and refrigerate overnight or freeze for 2 to 3 hours.
  8. Cut into 1/4 inch slices; place on a greased baking sheet.
  9. Bake at 375 for 10 - 12 minutes or until lightly browned.
  10. Cool an wire racks.


Most Helpful

These were wonderful. A little bit of work, but worth it. The only raspberry jam I had, had seeds, so I used strawberry instead. Very pretty cookies & very tasty. Thank you very much for sharing this recipe. I will use it again.

Feej November 15, 2007

MIL gave me this recipe years ago, and I still love it.

vietnamgrl October 11, 2007

I have this same recipe; it comes from Taste of Home. I made these last Christmas and they were SPECTACULAR!!

JenSmith December 14, 2005

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