Caramel-Filled Whirlwinds

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.

• Ready In: 7 hrs 12 mins
• 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

1. COOKIES: Cream together the butter, cream cheese, and brown sugar with an electric mixer on medium speed until very light.
2. Add the egg yolk and maple extract; blend well.
3. Gradually mix in the flour just until a dough forms.
4. Cover and refrigerate at least 2 hours, or until easy to handle.
5. FILLING: Meanwhile, melt the caramels in a saucepan over very low heat.
6. Stir in the cream cheese until blended; set aside.
7. Divide cookie dough in half; roll out each half between 2 sheets of waxed paper to 1/4" thickness.
8. Spread the caramel mixture over the dough to within 1/2" of the edges.
9. 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.
10. Preheat oven to 350*F.
11. Unwrap dough and cut into 1/4" slices; space 2" apart on greased or parchment paper-lined cookie sheets.
12. Bake for 12-14 minutes, or until golden brown.
13. Transfer cookies to wire racks and cool completely.
14. Dust with powdered sugar, if desired.