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Apricot Pinwheel Cookies

 Apricot Pinwheel Cookies
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
60 ServingsPrep: 45 min. + chilling Bake: 10 min./batch


  • 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


  • 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.

2 of 2

Apricot Pinwheel Cookies (continued)

Directions (continued)

  • 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.