Apricot Pinwheel Cookies Recipe

Apricot Pinwheel Cookies Recipe photo by Taste of Home

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My grandmother always made these cookies for the holidays. The recipe has been passed down through generations to me, and now from me to you. — Robert Logan, Clayton, California

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Apricot Pinwheel Cookies Recipe

Prep: 45 min. + chilling Bake: 10 min./batch

Yield: 60 Servings

45 10 55

Ingredients

1/2 cup butter, softened
3/4 cup sugar, divided
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups finely chopped dried apricots or dates
2/3 cup water
1 tablespoon hazelnut liqueur, optional
1 cup finely chopped pecans, optional

Directions

In a large bowl, cream the butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, mix the flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each half into a thick rectangle; wrap in plastic wrap. Refrigerate until firm or overnight.
In a small saucepan, combine the apricots, water, remaining sugar and, if desired, liqueur; bring to a boil, stirring occasionally. Reduce heat to medium; cook until liquid is almost evaporated, about 5 minutes. Stir in pecans if desired; cool completely.
On a floured surface, roll each portion of dough into a 12-in. x 9-in. rectangle. Evenly spread half of the apricot mixture over each rectangle to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; wrap in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 9-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: about 5 dozen.

Originally published as Apricot Pinwheel Cookies in Taste of Home October/November 2012, p44