Apricot Pinwheel Cookies Recipe
Apricot Pinwheel Cookies Recipe photo by Taste of Home

Apricot Pinwheel Cookies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch
MAKES:60 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch
MAKES: 60 servings

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar, divided
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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MY REVIEW
Reviewed Sep. 17, 2012

"OH MY GOSH!!! These are so good I couldn't just eat one. A little extra work, but so-o-o worth it!"

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