Poppy Seed Pinwheels

In a large bowl, beat sugar and 1/2 cup butter with mixer at high speed until light and fluffy.

Add flour, vanilla, salt, and egg; beat on low speed until blended, occasionally scraping bowl.

Shape dough into ball. Wrap and refrigerate 1 hour, until firm enough to handle.

To Make Filling: Stir remaining ingredients and 4 Tablespoons butter untl mixed. Set aside.

On waxed paper, roll half of dough into 10 by 8 inch rectangle.

Spread dough with half of the poppy seed mixture. Starting at narrow side, roll jelly-roll fashion. Wrap and refrigerate 1 hour, until firm. Repeat with remaining dough and filling.

Preheat oven to 375 degrees F (190 degrees C).

Slice one roll cross-wise into 1/4 inch thick slices.

Place 1/2 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes, until lightly browned. Cool on wire rack and repeat with remaining dough.