Raspberry Pinwheels
 
Ingredients
  • ¾ cup unsalted butter (1½ sticks), at room temperature
  • 1 8-ounce bar cream cheese, at room temperature
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour, plus more for work surface
  • ¼ cup seedless raspberry jam
  • 1 egg, beaten
  • 2 tablespoons coarse sugar
Instructions
  1. With an electric mixer, beat the butter, cream cheese and granulated sugar until fluffy. Mix in the vanilla. Gradually add flour, mixing until just incorporated.
  2. Turn the dough onto a floured work surface and gently knead 2 to 3 times, just to bring together. Form the dough into two disks, wrap in plastic wrap and refrigerate for one hour (or freeze to use later).
  3. On a lightly floured surface roll one disk into a 9x12 inch rectangle. Spread a very thin layer of jam over the dough. You do not want to add too much jam or it will seep out the edges. Cut the dough crosswise into thirds, making three 9x4 inch rectangles. Starting from the long side of each rectangle, roll into logs. Wrap in plastic wrap and refrigerate until firm, about half hour. Repeat with remaining dough.
  4. Heat oven to 350. Slice logs into 1-inch pieces and space on parchment-lined or greased baking sheet. Brush with egg and sprinkle with coarse sugar. Bake until golden, about 20 to 25 minutes.
Notes
Recipe adapted from Real Simple.

Makes about 54 cookies.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2014/11/raspberry-pinwheels/