Apricot Pinwheels
Apricot Pinwheels Image

Apricot Pinwheels

These slice-and-bake pinwheel cookies with nutmeg-spiced dough are wrapped around an apricot and pecan filling.

96
cookies
1 hr 30 min
PREP TIME
04 hrs 50 min
TOTAL TIME

Ingredients

Cookie

1 cup Land O Lakes® Butter softened

1 cup 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

2/3 cup apricot all-fruit spread

1/2 cup finely chopped pecans

How to make

  1. STEP 1

    Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add orange juice and vanilla; continue beating until well mixed.  Add flour, baking powder and nutmeg; beat at low speed until well mixed.

  2. STEP 2

    Divide dough in half. Roll each half between 2 sheets of waxed paper into 12x9-inch rectangle. Spread apricot fruit spread over dough; sprinkle with pecans. Roll up, jelly-roll fashion, starting with 12-inch side. Wrap in plastic food wrap. Refrigerate 2 hours or until firm.

  3. STEP 3

    Heat oven to 375°F. 

  4. STEP 4

    Cut rolls into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 9-11 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely.

Tip #1

Need a change of pace? Substitute peach, strawberry or pineapple all-fruit spread for the apricot in this recipe.

Nutrition

45Calories
2.5Fat (mg)
5Cholesterol (mg)
25Sodium (mg)
6Carbohydrates (g)
0Dietary Fiber
0Protein (g)

Reviews

Explore reviews from
our online community

  May 06, 2011

Really good butter cookie. Mild tasting,the nutmeg was just enough flavor. Good suggestion about refrigeraing overnight & using a long thin knife.

— says nancy c.
Helpful?
  May 22, 2010

This is an excellent tasting cookie. I used both 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!

— says Marilyn
Helpful?
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