Instructions:

Blue Ribbon Cookies

Source: 1st Place - Ozark Empire Fair - Lisa Newman, Billings, MO

1/2 cup butter, softened, no substitutes
1 cup granulated sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/2 cup flaked coconut
1/3 cup seedless raspberry jam
1/4 cup finely chopped Hammons Black Walnuts

Beat butter and sugar on medium to high for one minute. Beat in egg, baking powder, vanilla and salt. Beat in as much flour as you can with mixer, then stir in remaining flour. Wrap dough in plastic and refrigerate at least 2 hours until firm enough to roll.

Stir together coconut, jam and black walnuts. Set aside.

On floured wax paper, roll dough to a 12-inch square. To roll, gently lift the wax paper to guide the roll. Spread with jam mixture. Roll into spiral; press seam to seal. Wrap in plastic wrap; Refrigerate at least 4 hours so it's firm for slicing.

Line cookie sheets with ungreased parchment paper or lightly greased foil, to prevent sticking. Slice cookies 1/4-inch thick. Place slices on prepared cookie sheets. Bake at 375 degrees F for 8 - 10 minutes or until golden brown on edges. Cool on cookie sheet for 1 minute. Transfer to a wire rack to cool completely.

Makes about 45 cookies.