Apricot Pinwheel Cookies
Total TimePrep: 45 min. + chilling Bake: 10 min./batch
Makesabout 5 dozen
- 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
- 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.
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!
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!!!
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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