Raspberry Pinwheels

Directions

1. 1
   With an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Mix in the vanilla. Gradually add the flour, mixing until just incorporated.
2. 2
   Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1-inch-thick squares. Wrap in plastic wrap and refrigerate for 1 hour.
3. 3
   On a lightly floured piece of parchment, roll one of the dough squares into a 9-by-12-inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9-by-4-inch rectangles. Starting from the long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, 30 minutes. Repeat with the remaining dough.
4. 4
   Heat oven to 350° F. Slice the logs into 1-inch pieces and space 1 1/2 inches apart on parchment-lined baking sheets. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 to 25 minutes.
5. 5
   A 32-ounce glass canning jar will neatly hold 2 dozen pinwheels. You can play up the cookies' two-tone theme with a striped ribbon tied around the jar's mouth and a colorful adhesive bow.
6. 6
   Instead of refrigerating the logs, freeze them for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.