A far cry from the usual cookie, these pinwheels have a unique shape and beautiful spiral pattern that’s sure to catch the eye. The combination of buttery cookie dough and rich, creamy caramel is a match made in heaven for any sweet tooth.
Ingredients:
- 1 cup butter, softened
- 4 oz. cream cheese, softened
- 1 cup brown sugar
- 1 egg yolk
- 1 teaspoon maple flavouring
- 2 3/4 cups all purpose flour
- 30 caramels
- 6 oz. cream cheese, softened
Method:
In a large mixing bowl, cream together 1 cup butter, 4 oz cream cheese and brown sugar until light and fluffy.
Whisk in the egg yolks and maple flavouring.
Gradually add the flour, beating until incorporated.
In a separate bowl, microwave the caramels 45 seconds at a time, stirring until melted and smooth.
Stir the 6 oz. cream cheese into the melted caramels until blended.
Divide the pastry in half. Roll each portion between two sheets of waxed paper to about 1/4 inch thick.
Spread the caramel mixture over the dough, leaving a half-inch of dough exposed at the ends to seal.
Roll tightly into a jelly roll and refrigerate for 4 hours or until set.
Preheat the oven to 175°C (350°F).
Cut the rolls into 1/4 inch slices and place 1 inch apart on a greased baking sheet.
Bake for 12-14 minutes or until lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
