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2 cups sifted all-purpose flour
1 cup soft butter
1 cup sour cream
1 (10 ounce) jar raspberry jam
1 cup flaked coconut
1 cup finely chopped walnuts or pecans
Blend flour and butter. Add sour cream. Mix until well blended. Chill.
Divide dough into 2 parts. Roll into 12 x 6-inch rectangles.
Spread jam, coconut and nuts on top of rectangles. Roll jellyroll fashion. Place on ungreased cookie sheet.
Bake 40 to 45 minutes at 350 degrees F or until lightly browned. Sprinkle immediately with confectioners' sugar.
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