Lemon Pinwheels

Instructions

1. In a mixing bowl, combine the flour and cold, cubed butter. Cut the butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

2. Add the softened cream cheese to the flour mixture and continue to mix until a dough forms. You can use a wooden spoon or your hands to bring the dough together.

3. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour to chill and firm up.

4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

5. In a separate bowl, combine the granulated sugar, lemon zest, lemon juice, salt, and vanilla extract. Mix well to create a smooth and fragrant lemon filling.

6. On a lightly floured surface, roll out the chilled dough into a rectangular shape, about 1/4 inch thick.

7. Spread the lemon filling evenly over the dough, leaving a small border around the edges.

8. Starting from one long side, carefully roll the dough into a log, similar to a jelly roll. Gently press the seam to seal and prevent the log from unwinding.

9. Using a sharp knife, slice the log into 1/2 inch thick rounds. Place the pinwheels on the prepared baking sheet, spacing them apart to allow for slight spreading during baking.

10. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden brown.

11. Remove the Lemon Pinwheels from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

12. Once cooled, dust the pinwheels with confectioners' sugar for a beautiful finishing touch.