Betty Crocker Pinwheel Cookies

pictured on right

1 package (3 oz) cream cheese, softened

1 cup butter or margarine, softened

1/4 cup sugar

1 teaspoon vanilla

2 1/4 cups all-purpose flour

1/8 teaspoon salt

1/4 cup cookie filling (or jam/preserves)

In large bowl, beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour and salt. Cover and refrigerate about 30 minutes or until firm.
Heat oven to 350°F. Lightly grease cookie sheets with shortening. On generously floured surface, roll dough into 16x12-inch rectangle. Cut rectangle into 48 (2-inch) squares, 8 rows by 6 rows. Use metal spatula to place squares 1 inch apart on cookie sheets.
Spread each square with about 1/4 teaspoon cookie filling. On each square, cut from each corner to 1/4 inch from center. Bring every other point to center and press together to form pinwheel. Bake 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet to cooling rack; cool.