Instructions

• In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
• Beat in the eggs one at a time, then stir in the non-alcoholic vanilla extract.
• In another bowl, whisk together the flour, baking powder, ground cinnamon, and nutmeg.
• Gradually add the dry mixture to the creamed butter mixture, stirring gently until just combined.
• Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• On a floured surface, roll the chilled dough into a rectangle, about 1/4 inch thick.
• Spread your desired filling evenly over the rolled-out dough, leaving a small border.
• Starting from one edge, roll the dough into a tight log and seal the edges well.
• Cut the log into slices, about 1/2 inch thick, and place them on a lined baking sheet.
• Preheat the oven to 350°F (175°C) and bake for 12-15 minutes, or until edges are lightly golden.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.