Apricot Pinwheels Recipe
Apricot Pinwheels Recipe photo by Taste of Home
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Apricot Pinwheels Recipe

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I decorate my little spirals with vanilla icing, but they're yummy without it, too. Dried apricots and lots of spice give the cookies Old World flavor. —Beverly Sadergaski, Saint Cloud, MN
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES:96 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES: 96 servings


  • 1 cup chopped dried apricots
  • 3/4 cup water
  • 1/2 cup sugar
  • 1 cup finely chopped pecans
  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 large eggs
  • 3-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 6 tablespoons butter, softened
  • 3/4 teaspoon vanilla extract
  • 1 to 2 tablespoons 2% milk


  1. In a small saucepan, combine apricots, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Stir in pecans; set aside.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. In a large bowl, whisk flour, baking soda, salt, nutmeg, cardamom and cloves; gradually add to creamed mixture and mix well. Refrigerate, covered, at least 2 hours or overnight.
  3. Divide dough into two portions. On a baking sheet, roll out each portion between two sheets of waxed paper into a 15x9-in. rectangle. Refrigerate 30 minutes.
  4. Remove waxed paper. Spread half of the apricot mixture over one portion. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat with remaining dough. Refrigerate 2 hours or until firm.
  5. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely.
  6. In a small bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe onto cookies. Let stand until set.
  7. To Make Ahead: Dough can be made 2 days in advance. Wrap logs in plastic wrap and place in a resealable bag. Store in the refrigerator.
  8. Freeze option: Place wrapped logs in resealable plastic freezer bags and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed. Yield: 8 dozen.
Originally published as Apricot Pinwheels in Taste of Home Christmas Annual Annual 2016, p146

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