Raspberry Pinwheels

I actually made these for Christmas, but December gets a little buzzzz-eeee around these parts, so I decided that raspberry filling screams Valentine's Day as well when it comes to dessert.  Really, is there not a season or excuse to eat Raspberry filling?  These really are tasty, and not only are they kinda cute, they also freeze well.  Finding things that freeze well is sort of a hidden past time of mine.  This recipe is originaly from Real Simple Magazine.  I don't know if I'd add 'real' to the front of simple to describe the process...real simple is slice and bake, but these are easier than I anticipated!  They also make a ton. Plus, when you add jam to a cookie, you can call it breakfast, I read it in the rule book.  And without further ado.....breakfast cookies.

Raspberry Pinwheels Ingredients

Ingredients

1 ½ sticks unsalted butter, at room temperature, 8-oz bar cream cheese, at room temperatureClick to see savings, 1/2 cup granulated sugarClick to see savings, 1/2 t. vanilla extract Click to see savings, 2 c. flour, plus more for the work surface Click to see savings, 1/2 c. seedless raspberry jam , 1 large egg, beaten, 2 T coarse sugar

Preparation

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° 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 coarse sugar.

Bake until golden, 20 to 25 minutes.

To Freeze: Instead of refrigerating the logs, 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.