Raspberry Swirl Cookies

1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Raspberry Filling

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg and vanilla extract; beat well. Combine flour, baking powder, and salt; add to creamed mixture, beating well. Shape dough into a ball; wrap in plastic wrap, and chill for two hours.

Meanwhile, prepare Raspberry Filling.

On floured wax paper, roll dough to a 12 x 9-inch rectangle. Spread Raspberry Filling evenly to within 1/4 inch of edges. Carefully roll dough, jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch side seam to seal (leave ends open). Wrap dough in plastic wrap. Chill for one hour or until dough is firm.

Unwrap roll and cut into 1/4-inch slices. Place 2 inches apart on greased cookie sheets. Bake at 375 degrees F for 8 to 10 minutes or just until cookies begin to brown around edges. Cool on wire racks.

Raspberry Filling:
1/2 cup raspberry jam
1/2 cup flaked coconut
1/4 cup finely chopped walnuts

Combine all ingredients; stir well.