Maple Caramel Swirl Cookies
- Author: A Pinch of Joy by Charlene Vance
- Yield: 4 1/2 dozen
- Category: Dessert
- 1 cup butter, softened
- 4 ounces cream cheese, softened
- 1 cup brown sugar, packed
- 1 egg yolk
- 1 teaspoon maple flavoring
- 2 ¾ cups flour
Filling
- 30 caramels
- 6 ounces cream cheese, softened
- Cream butter, cream cheese and brown sugar until light and fluffy.
- Beat in egg yolk and flavoring.
- Gradually add flour to creamed mixture. Mixture will be somewhat sticky.
- Refrigerate until easy to handle, about 2 hours.
- Melt caramels according to package directions. Add cream cheese and stir until blended. Set aside.
- Divide refrigerated dough in half and place each half on a lightly floured piece of waxed paper. Cover with another piece of waxed paper and roll each portion between waxed paper to about a ¼ inch thickness.
- Spread half of caramel filling over each portion of dough to within half inch of edges.
- Roll up tightly, jelly roll style. Wrap each roll and refrigerate at least four hours or overnight until firm.
- Preheat oven to 350.
- Unwrap and cut dough into slices ¼ inch thick and place each slice on parchment lined (or greased) baking sheet.
- Bake 12 – 14 minutes or until golden brown.
- Let cool 2-3 minutes before removing to wire rack to cool.
