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1
Sift flour, baking powder, and salt into medium bowl.
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2
Using electric mixer, beat butter in large bowl until smooth.
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3
Add sugar and beat until blended.
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4
Beat in egg and vanilla.
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5
Add flour mixture and beat until moist clumps form.
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6
Gather dough into ball.
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7
Flatten and shape into rectangle.
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8
Wrap in plastic and refrigerate until cold, at least 1 hour.
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9
(Can be made 1 day ahead.
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10
Keep refrigerated.
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11
Soften dough slightly before rolling out.)
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12
Roll out dough on lightly floured surface to 13x10-inch rectangle (about 1/4 inch thick).
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13
Mix jam and coconut in small bowl to blend.
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14
Spread over dough, leaving 1/2-inch plain border.
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15
Sprinkle nuts evenly over jam mixture.
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16
Starting at one long side, roll up dough jellyroll style into 13x2 1/2-inch log.
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17
Wrap in plastic and chill 30 minutes.
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18
Preheat oven to 375F.
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19
Line 2 baking sheets with parchment paper.
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20
Unwrap cookie log; cut 1/2 inch off each end and discard.
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21
Cut remaining log crosswise into 1/2-inch-thick rounds.
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22
Arrange rounds, cut side down, on prepared sheets, spacing 1 inch apart; reshape into neat rounds, if desired.
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23
Bake cookies until edges and bottom are golden, about 20 minutes.
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24
Transfer cookies to racks and cool.
