Instructions:

Raspberry Pinwheels (T&T)

From the kitchen of Linda Kilbride, Maricopa, Arizona

These are wonderful. The only drawback is that you have to wait until the next day to make them!

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup raspberry jam
1/2 cup coconut
1/4 cup chopped nuts

Combine flour, baking powder and salt. Blend well. Cream butter, sugar, egg and vanilla extract. Mix dry ingredients with the creamed mixture. Roll dough between wax paper to a 12 x 9-inch rectangle.

Combine jam, coconut and nuts. Spread over dough to 1/2 inch from edge. Roll up tightly. Seal edge. Wrap and chill overnight.

Cut into 1/4-inch slices. Bake on greased sheets at 375 degrees F for 8-10 minutes.