Caramel-Filled Whirlwinds

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

* Per serving · 4 servings · Values may vary.

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