Cherry Jewel Pinwheels

Combine flour and baking soda in and mix well. Combine butter, cream cheese and powdered sugar in a large. Beat on medium-high speed of electric hand mixer until creamy. Add vanilla; beat until light and fluffy. Gradually add flour mixture; mix on low speed just until mixture forms into a dough. Divide dough in half and form into squares; wrap each square individually in plastic wrap and refrigerate 60-90 minutes or until firm. Meanwhile, for filling, combine cream cheese, powdered sugar and vanilla in a small bowl and mix until smooth.

Preheat oven to 350°F (180°C). Generously flour a pastry mat. Remove one dough square from refrigerator and place on mat. Generously flour top of dough. Working quickly, roll dough into a 10-in. (25-cm) squares. Trim the sides of square with a pastry cutter fitted with a fluted wheel. Cut dough evenly into nine squares (three rows of three each); carefully transfer squares to an ungreased cookie sheet, spacing them 1 in. (2.5 cm) apart. Cut slits from corners to center of each square, leaving a 3/4-in. (2-cm) space of uncut dough in the center.

Place 1/2 tsp (2 mL) of cream cheese filling in centers of squares. Fold up every other tip to center, pressing gently; spoon 1/2 tsp (2 mL) pastry filling onto center of each square. Bake 10-13 minutes or until edges are light golden brown. Immediately and carefully transfer cookies to a cooling rack; cool completely. Meanwhile, prepare second batch of cookies as directed above, transferring dough squares to a piece of parchment paper. Place parchment and cookies on a cookie sheet and bake as directed above. Sprinkle cookies with powdered sugar, if desired.