RASPBERRY PINWHEELS

RASPBERRY PINWHEELS image

Yield 54 cookies

Number Of Ingredients 8

3/4 cup (1 1/2) sticks unsalted butter, at room temperature
1 8 ounce bar cream cheese, at room temperature
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for the work surface
1/2 cup seedless raspberry jam
1 large egg, beaten
2 Tablespoons turbinado or some other coarse sugar

Steps:

-With an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Mix in the vanilla. Gradually add the flour, mixing until just incorporated. -Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1 inch thick squares. Wrap in plastic wrap and refrigerate for 1 hour. -On a lightly floured piece of parchment, roll one of the dough squares innto a 9 -by-12 inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9 - by 4 inch rectangles. Starting from the long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, 30 minutes. Repeat with the remaining dough. -Heat oven to 350 degrees F. Slice the logs into 1-inch pieces and space 1 1/2 inches apart on parchment-lined baking sheets. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 - 25 minutes You can make the logs and freeze them for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen and use the upper end of the time range.