Raspberry Pinwheel Cookies

Preheat oven to 350 degrees. Grease or line cookie sheets with parchment paper.

In a large bowl, beat butter and cream cheese with an electric mixer on medium speed for 2 minutes or until; well blended. Combine flour and salt in a small bowl. Gradually add to the butter mixture, beating until well blended. Divide dough in half; shape each half into a rectangle. wrap dough in plastic wrap; refrigerate at least 30 minutes.

On a surface dusted with confectioners' sugar, roll out 1 dough piece into a 15-inch square. Trim and cut into 3-inch squares. Slice squares from each corner. Fold half of each corner towards center to form a pinwheel. Place on prepare cookie sheets. Repeat with the other half of dough.

Bake 12-14 minutes. Remove from oven; spoon 1/4 teaspoon of jam into each cookie center. Bake an additional 2 to 4 minutes or until golden brown. Remove to wire racks; cool completely. Dust with confectioners' sugar.

Cook's Note: If you love cinnamon sugar and nuts, use instead of jam. Just spoon onto cookie centers before forming the pinwheel. (Make sure the nuts are finely chopped)