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These slice-and-bake pinwheel cookies with nutmeg-spiced dough are wrapped around an apricot and pecan filling.
Dietary Fiber: 0g
Really good butter cookie. Mild tasting,the nutmeg was just enough flavor. Good suggestion about refrigeraing overnight & using a long thin knife.
This is an excellent tasting cookie. I usedboth peach and apricot flavors and they both tasted just wonderful with the nutmeg.I made these on a humid day, however, and had a lot of difficulty rolling out the dough. Even though I refrigerated the dough more than twelve hours, I still had difficulty cutting them. I would have liked the results better, if they weren't so misshapened, but everyone just loved them anyway!
This was a very easy refrigerator cookie recipe. I added a bit more jam than recommended. Otherwise I followed the recipe as written. One tip: be sure to slice the cookies after they have been in the fridge several hours. I actually waited overnight just so the cookie dough would not "squish" and ruin the beautiful pinwheel center. I also found that a large, sharp knife works best for the slicing. Excellent cookie overall!
As an apricot lover, I was disappointed! Wish they had a bit more flavor, will not try these again.
Love these. Definitely going in my recipe box. We will be handing these out as gifts to our neighbors and friends and will also be munching on them over the next week. Delicious!
Next time I make this I would chill the rolls longer, maybe even overnight. When cutting, they were a bit soft and got quite misshapen. Taste is lovely, though, no matter what they look like!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/209
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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