Raspberry Pinwheels

1 c butter, softened
2 c sugar
2 eggs
1 tsp vanilla
1/2 tsp lemon extract
3 3/4 c flour
1 tsp salt
1 jar raspberry jam
1 c coconut
1/2 c pecans, chopped

Cream butter and sugar.   Add eggs and extracts and mix well.   Combine dry ingredients to creamed mixture.   Cover and chill for 2 hrs.   Divide dough in 1/2.   Roll each half into 12"x9” rectangle on a floured surface.   Combine jam, coconut and pecans.   Spread over rolled out dough.    Carefully roll up, starting on long end and wrap into a tight jelly roll.   Wrap in plastic wrap and refrigerate overnight or freeze for 2-3 hrs.    Unwrap and cut into 1/4” slices.  Place on greased cookie sheets and bake at 375 deg. For 10-12 min.   Let cool 2 min. on cookie sheet.