2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 c. sugar
1/2 c. coconut
1 tsp. vanilla
1 egg, beaten
1/2 c. raspberry jam
1/4 c. walnuts, chopped

Cream butter, sugar, vanilla. Add beaten egg. Stir sifted dry ingredients into creamed mixture. Serves 48 cookies.

Chill until firm. On lightly floured surface, roll mixture to form a 9 x 12 inch rectangle. Mix together jam, coconut and nuts and spread evenly over dough. Roll up like a jelly roll. Wrap in waxed paper and chill overnight.

Preheat oven to 375 degrees. Cut dough into 1/2 inch slices. Bake on a lightly greased cookie sheet for 10 minutes or until lightly browned. Cool and store in an airtight container.