Baklava Pinwheel Cookies

In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. (3-5 minutes)

Beat in the egg, vanilla extract, and almond extract until well combined. (1-2 minutes)

Gradually add the flour, baking soda, and salt to the wet ingredients, mixing until just incorporated. Be careful not to overmix. (2-3 minutes)

Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight, until firm enough to roll. (2+ hours)

While the dough chills, prepare the walnut-honey filling. If your walnuts aren't already chopped, place them in a food processor and pulse until finely chopped. (5 minutes)

In a small saucepan, combine the honey and cinnamon over medium heat. Stir continuously until the honey has liquefied and the cinnamon is fully incorporated. (3-5 minutes)

Add the finely chopped walnuts to the honey mixture and cook for 1 minute, stirring constantly. Remove from heat and allow the filling to cool completely. (15-20 minutes)

Once the dough is sufficiently chilled, remove it from the refrigerator. On a lightly floured surface, roll the dough out into a 13x10-inch rectangle. (5-7 minutes)

Using a butter knife or offset spatula, evenly spread the cooled honey-walnut mixture over the dough, leaving a 1/2-inch border along the edges. (3-5 minutes)

Starting with the long side, tightly roll the dough into a log, similar to making a jelly roll. (2-3 minutes)

Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to slice. (1+ hour)

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats. (10 minutes)

Remove the dough from the refrigerator and unwrap it. Using a sharp knife, carefully slice the log into 1/4-inch thick rounds. (5-7 minutes)

Place the cookie slices, cut-side down, onto the prepared baking sheets, spacing them about 2 inches apart. (3-5 minutes)

Bake in the preheated oven until the edges of the cookies begin to turn golden brown, approximately 12 to 15 minutes. (12-15 minutes)

Remove the baking sheets from the oven and transfer the cookies to a wire rack to cool completely. (15-20 minutes)