Apricot Pinwheel Cookies
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch
YIELD: about 5 dozen.
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
Ingredients
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1/2 cup butter, softened
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3/4 cup sugar, divided
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1/2 cup packed brown sugar
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1 large egg
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/4 teaspoon baking soda
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1/8 teaspoon salt
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1-1/2 cups finely chopped dried apricots or dates
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2/3 cup water
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1 tablespoon hazelnut liqueur, optional
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1 cup finely chopped pecans, optional
Directions
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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. Refrigerate until firm or overnight.
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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.
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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. Refrigerate for 2 hours or until firm.
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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.
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