---------- 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 Allspice; ground
     1/8 ts Nutmeg; ground
     3/4 c  Hazelnuts (filberts)
            Toasted-ground
  
      DESCRIPTION: 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 18- x 6- by 1/8-inch 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 ovent o 350. Grease 3-4 large baking sheets. Use a sharp knife
   to cut roll into 3/8-inch slices. Arrange 1 inch apart on baking sheets.
   Bake 9-13 minutes or until barely golden on the top and golden brown ont he
   bottom. Remove to racks to cool. Store airtight at room temp 1 week, freeze
   up to three months. From “The Joy of Cookies,”
  
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