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

Apricot Pinwheel Cookies Recipe

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4.5 2
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 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

Reviews for Apricot Pinwheel Cookies

AVERAGE RATING
   (2)
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5 Star
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4 Star
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MY REVIEW
Reviewed Dec. 17, 2014

"I rolled them and wrapped them and put them in the freezer overnight. They were not completely frozen and they cut like a dream! I also used parchment paper....No sticking to the pan. These taste like Mom used to make!!!"

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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