So I'm finding ways to use up the strawberry jam we made and these cookies are - quite simply - amazing! And don't they just look beautiful?
The recipe is adapted from a church cookbook that my mother-in-law gave me, and the recipe author listed in the book is Sue Bulling (if you're out there somewhere reading, Hi Sue!).
3 3/4 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup margarine (I used butter), softened
2 cups sugar
1 tsp. vanilla
raspberry jam (I used strawberry)
chopped nuts (I used pecans)
Stir together flour, baking powder, and salt. In a separate bowl, beat together softened margarine, sugar, eggs and vanilla. Add to flour mixture. Roll out and cover with jam, coconut, and nuts. Roll up dough in waxed paper and chill. After chilled, slice about 1/4 inch thick and bake at 350* for 10 minutes (it took mine a few extra minutes, but I sliced them a little thick).