Cranberry-Cream Cheese Pinwheel Cookies

• 1-1/4 cups flour
• 1/4 tsp. baking soda
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 6 Tbsp. butter, softened
• 1/2 cup sugar
• 1 tsp. vanilla
• 1 cup dried cranberries, finely chopped
• 1/2 cup apricot jam, divided
• 1/4 cup finely chopped pecans, divided

1. Combine flour and baking soda.
2. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended.
3. Gradually beat in flour mixture.
4. Refrigerate 30 min.
5. Meanwhile, place cranberries in small bowl; add enough boiling water to cover.
6. Let stand 10 min.
7. or until cranberries are softened; drain.
8. Divide dough in half.
9. Place 1 half between 2 lightly floured sheets of parchment paper; roll into 9-inch square.
10. Repeat with remaining dough to make second square.
11. Remove top sheet of parchment paper from 1 dough square.
12. Spread half the jam over dough to within 1/2 inch of edges.
13. Top evenly with half each of the cranberries and nuts.
14. Roll up, starting at one side of dough and using bottom sheet of parchment paper to help roll dough up.
15. Wrap in plastic wrap.
16. Repeat with remaining ingredients.
17. Freeze logs 2 hours.
18. Heat oven to 350F.
19. Unwrap logs.
20. Cut each log into 18 slices.
21. Place, 2 inches apart, on parchment-covered baking sheets.
22. Bake 12 to 14 min.
23. or until edges are golden brown.
24. Cool 1 min.
25. on baking sheets.
26. Remove to wire racks; cool completely.

flour, baking soda, cream cheese, butter, sugar, vanilla, cranberries, apricot, pecans

Taken from www.kraftrecipes.com/recipes/cranberry-cream-cheese-pinwheel-cookies-185335.aspx (may not work)