1/2 C. butter

1 C. sugar

1 t. vanilla

1 egg

2 C. flour

1 t. baking powder

1/4 t. salt

1/2 C. raspberry jam seedless

1/2 C. coconut

1/4 C. finely chopped walnuts

In a large bowl, beat butter and sugar together until fluffy. Add egg and vanilla. Add flour, baking powder and salt. Beat until well blended. Refrigerate several hours or overnight.

Let stand at room temperature until dough softens slightly. On a lightly floured surface, roll dough into a 12 x 9 rectangle. In a small bowl combine jam, coconut and walnuts. Spread evenly on dough to within 1 inch of the edges. Roll up, jelly roll fashion, from the long side. Wrap and refrigerate until firm.

Preheat oven to 375°F. Cut chilled dough into 1/4 inch slices. Place 2 inches apart on greased baking sheet. Bake for 8 - 10 minutes or until edges ore golden. Cool on wire racks.

Yield: 3 1/2 dozen cookies