Oh happy day!
This Raspberry Pinwheel Recipe is the “bomb”!
These were loved by all and gone the next day.
One word of caution: because they are bite size you can’t control yourself.
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
~ 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 into 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-lines baking sheets. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 to 25 minutes.
Taken from Real Simple -December 2008