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Apricot Pinwheels

Cookie Ingredients

1 cup butter or margarine, room temperature
1 cup granulated sugar
3 tablespoons orange juice
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg

Filling Ingredients

2/3 cup apricot all-fruit spread
1/2 cup pecans, finely chopped

Directions

In a large bowl, combine butter and sugar. Beat at medium speed until well mixed. Add orange juice and vanilla. Beat until well mixed. Add flour, baking powder and nutmeg. Beat on low speed until well mixed.

Divide dough in half. Roll each half between 2 sheets of waxed paper into 12" x 9" rectangle. Spread apricot fruit spread over dough. Sprinkle with pecans. Roll up, jelly-roll fashion, starting with 12" side. Wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).

Preheat oven to 375°F.

Cut rolls into 1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges are lightly browned. Remove from oven and cool on cookie sheets for 1 minute. Remove from cookie sheet and place on wire rack until cool.

Variations

Peach, strawberry or pineapple all-fruit spread can be substituted for the apricot spread.

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