Apricot Pinwheel Cookies Recipe
- 1/2 cup butter, softened
- 3/4 cup sugar, divided
- 1/2 cup packed brown sugar
- 1 large 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
- 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 12x9-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.
1 cookie: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Apricot Pinwheel Cookies
"I checked this recipe three times and can find nothing I omitted or did wrong but this 'dough' was so dry I had to press hard to even make a rectangle. Forget about rolling them out and making Pinwheels. I finally pressed the dough out by hand on parchment paper/cookie sheet, spooned apricot jam and chopped nuts on and baked. Would NOT recommend this to any one and for sure won't bother with it again!"
"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!!!"
"OH MY GOSH!!! These are so good I couldn't just eat one. A little extra work, but so-o-o worth it!"