Save on Pinterest

Apricot Pinwheels

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, Minnesota
  • Total Time
    Prep: 45 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    8 dozen


  • 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


  • 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.
  • 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.
  • 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.
  • 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. Repeat with remaining dough. Refrigerate 2 hours or until firm.
  • 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.
  • In a small bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe onto cookies. Let stand until set.
  • To Make Ahead: Dough can be made 2 days in advance. Wrap logs in plastic and place in a resealable bag. Store in the refrigerator.
  • Freeze option: Place wrapped logs in resealable plastic freezer bags and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed.
Nutrition Facts
1 cookie: 82 calories, 4g fat (2g saturated fat), 11mg cholesterol, 44mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Alma
    Nov 13, 2019

    I made an account just so I could submit this ...I can’t tell you how thrilled I am to find this recipe ....again ! I used to make these years ago ,but somehow lost the recipe .I’ve looked for years and found similar but none could compare to these !! I knew as soon as I saw the picture ! I am sooo happy !! So , the review ....these cookies are delicious and have an old fashioned appeal . Apricots and all those spices! I like that for a slice and bake cookie that it isn’t hard , these have a nice chewyness .My family is partial to apricots so they love these . Don’t skip the frosting ,it adds that touch of sweetness . ??