Caramel-Filled Whirlwinds |
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Prep Time: 420 Minutes Cook Time: 12 Minutes |
Ready In: 432 Minutes Servings: 6 |
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My father-in-law baked these the other day, dropped off a few dozen to us, and now there are none left! He frequently adds new goodies to his cases at his bakery; these will included there starting next week:) Here is his recipe...prep time includes chill time. Ingredients:
1 cup butter, softened (no substitutes) |
4 ounces cream cheese, softened |
1 cup packed light brown sugar or 1 cup dark brown sugar |
1 large egg yolk |
1 teaspoon maple extract |
2 3/4 cups flour |
30 caramels |
6 ounces cream cheese, softened |
Directions:
1. COOKIES: Cream together the butter, cream cheese, and brown sugar with an electric mixer on medium speed until very light.
2. Add the egg yolk and maple extract; blend well.
3. Gradually mix in the flour just until a dough forms.
4. Cover and refrigerate at least 2 hours, or until easy to handle.
5. FILLING: Meanwhile, melt the caramels in a saucepan over very low heat.
6. Stir in the cream cheese until blended; set aside.
7. Divide cookie dough in half; roll out each half between 2 sheets of waxed paper to 1/4 thickness.
8. Spread the caramel mixture over the dough to within 1/2 of the edges.
9. Roll dough up tightly, jelly-roll style, starting with the long sides; wrap each roll in plastic wrap and refrigerate for 4 hours, or until firm.
10. Preheat oven to 350*F.
11. Unwrap dough and cut into 1/4 slices; space 2 apart on greased or parchment paper-lined cookie sheets.
12. Bake for 12-14 minutes, or until golden brown.
13. Transfer cookies to wire racks and cool completely.
14. Dust with powdered sugar, if desired.
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