Caramel-Filled Whirlwinds

Name: Caramel-Filled Whirlwinds
Prep time: 7 h
Cook time: 12 min
Total time: 7 h 12 min
Yield: 6 1/2 dozen
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

Submitted by JamesDeansGirl

"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."

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Ready In:: 7hrs 12mins
Ingredients:: 8
Yields:: 6 1/2 dozen

ingredients

COOKIES
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
FILLING
30 caramels
6 ounces cream cheese, softened

directions

COOKIES: Cream together the butter, cream cheese, and brown sugar with an electric mixer on medium speed until very light.
Add the egg yolk and maple extract; blend well.
Gradually mix in the flour just until a dough forms.
Cover and refrigerate at least 2 hours, or until easy to handle.
FILLING: Meanwhile, melt the caramels in a saucepan over very low heat.
Stir in the cream cheese until blended; set aside.
Divide cookie dough in half; roll out each half between 2 sheets of waxed paper to 1/4" thickness.
Spread the caramel mixture over the dough to within 1/2" of the edges.
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.
Preheat oven to 350*F.
Unwrap dough and cut into 1/4" slices; space 2" apart on greased or parchment paper-lined cookie sheets.
Bake for 12-14 minutes, or until golden brown.
Transfer cookies to wire racks and cool completely.
Dust with powdered sugar, if desired.