Apricot Pinwheel Cookies Recipe

Name: Apricot Pinwheel Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
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.
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.
4
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased
5
. Bake at 350u00b0 for 9-12 minutes or until golden brown. Remove from pans to wire racks to cool.

899

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, softened, 3/4 cup sugar, divided, 1/2 cup packed brown sugar, 1 large egg, and more.

Yes, Apricot Pinwheel Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Pinwheel Cookies

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