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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
  • Total Time
    Prep: 45 min. + chilling Bake: 10 min./batch
  • Makes
    about 5 dozen

Ingredients

  • 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

Directions

  • 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. 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.
  • 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. 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.
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Reviews

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Average Rating:
  • OhBeeOne
    Dec 19, 2015

    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!

  • dreck
    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!!!

  • maggiep02
    Nov 7, 2012

    No comment left

  • Hot.Cooker
    Oct 7, 2012

    No comment left

  • llgonner
    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!