Caramel-Filled Whirlwinds

• 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 34 cups flour
• 30 caramels
• 6 ounces cream cheese, softened

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.

butter, cream cheese, brown sugar, egg yolk, maple, flour, caramels, cream cheese

Taken from www.food.com/recipe/caramel-filled-whirlwinds-72944 (may not work)