These delightful raspberry filled refrigerator pinwheel cookies are surprisingly easy to make.

If you have been to this site before, you know I love easy.

If you are not familiar with refrigerator cookies, they are simply recipes where you refrigerate the batter for a time before you bake them.

Prep time: 30 minutes

Cook time: 12 minutes

Ingredients:
1 3/4 cups (425 mL) Robin Hood All-Purpose Flour
2 teaspoons (10 mL) baking powder
1/4 teaspoon (1 mL) salt
1/2 cup (125 mL) butter or margarine, softened
1 cup (250 mL) granulated sugar
1 egg
1 teaspoon vanilla
1/2 cup (125 mL) raspberry jam
1/2 cup (125 mL) flaked coconut
1/3 cup (75 mL) finely chopped pecans or walnuts

Directions:
1. Combine the flour, baking powder and salt.

2. Cream the butter, sugar, egg and vanilla thoroughly. Add the dry ingredients, mixing well. Work with hands to form smooth dough. Roll out dough between two sheets of lightly floured waxed paper into 12- by 9-inch (30 by 23 cm) rectangle.

3. Combine the jam, coconut and nuts. Spread the mixture evenly over the dough, leaving a 1/2-inch (1 cm) border. Roll up tightly, jelly roll fashion, using waxed paper to help, starting from the long side. Press the edge to seal and shape into a roll. Wrap in plastic wrap.

Refrigerate overnight.

Preheat oven to 375°F (190°C)

4. Cut into 1/4-inch (0.5 cm) thick slices. Place on greased cookie sheet. Bake for 12 to 16 minutes or until golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.

Makes about 3 dozen cookies

• The rolls can be frozen for use at a later date. Thaw overnight in refrigerator before slicing and baking.
• These cookies freeze really well.
• Keep a roll of cookies handy in the freezer to bake whenever you need them.
• Variation: Replace raspberry jam with apricot.