---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Spirals
 Categories: Cookies
      Yield: 48 Servings
 
           Cookie Dough:
  1 1/4 c  Flour
    1/3 c  Sugar
     14 ts Baking powder
    1/8 ts Salt
    1/2 c  Butter; plus:
      2 tb Butter; cold, cut in pieces
      1    Egg yolk
      1 ts Vanilla
           Filling:
      1 tb Butter; softened
    1/4 c  Sugar
    1/4 ts Ground allspice
    1/8 ts Ground nutmeg
    3/4 c  Hazelnuts; toasted, ground
 
  Definitely a grown-up version of the classic pinwheel cookie, these
  sport a spiced hazelnut filling.

  Combine flour, sugar, baking powder, and salt in food processor.
  Add butter chunks and process until resembles coarse meal. In a
  bowl, lightly beat egg and vanilla to combine, then add to food
  processor, pulsing just until blended. Gather dough into a ball,
  wrap in plastic and set aside at room temp for 30 minutes.

  Combine all filling ingredients except butter and set aside. Roll
  dough on lightly floured surface into an 18x6x1/8" thick rectangle.
  Turn so long side faces you. Gently spread 1 tb softened butter
  evenly on rectangle. Sprinkle nut/spice mixture over dough,
  covering all but 1/2 inch along the far, long edge. Use a rolling
  pin to lightly press nuts into dough. Beginning with side closest
  to you, roll dough tightly, jellyroll fashion. Pinch seam to seal.
  Wrap tightly in plastic wrap and refrigerate 3 hours.

  Preheat oven to 350°F. Grease 3 to 4 large baking sheets. Use a
  sharp knife to cut roll into 3/8" slices. Arrange 1" apart on
  baking sheets. Bake 9 to 13 minutes or until barely golden on the
  top and golden brown on the bottom. Remove to racks to cool. Store
  airtight at room temperature for 1 week, freeze up to 3 months.

  Recipe FROM: The Joy of Cookies
 
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