-
1
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.
-
2
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.
-
3
Divide dough into two portions. On a
-
4
, roll out each portion between two sheets of waxed paper into a 15x9-in. rectangle. Refrigerate 30 minutes.
-
5
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.
-
6
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased
-
7
. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely.
-
8
In a small bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe onto cookies. Let stand until set.
-
9
Dough can be made 2 days in advance. Wrap logs in plastic and place in a resealable bag. Store in the refrigerator.
-
10
Place wrapped logs in resealable plastic freezer bags and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed.
