Pinwheel Cookie Cream Cheese

Instructions

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.

2. In a separate large bowl, using an electric mixer, cream together the butter and granulated sugar until light and fluffy.

3. Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Divide the dough in half.

5. In another bowl, cream together the softened cream cheese, powdered sugar, and lemon zest until smooth.

6. Roll out one portion of the cookie dough between two sheets of parchment paper into a rectangle about 10x12 inches.

7. Spread half of the cream cheese mixture evenly over the rolled-out dough. If desired, add a few drops of pink food coloring to the raspberry jam to give it a lovely pink hue, and then gently spread the jam over the cream cheese layer.

8. Starting from the longer side, gently roll the dough tightly into a log. Wrap it in plastic wrap and refrigerate for at least 1 hour until firm.

9. Repeat the same process with the remaining dough and filling.

10. Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.

11. Once the dough has chilled, remove it from the fridge and slice it into 1/4-inch rounds. Place the rounds on the prepared baking sheets.

12. Bake the cookies for 12-15 minutes, or until the edges are lightly golden.

13. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.