These slice-and-bake pinwheel cookies with nutmeg-spiced dough are wrapped around an apricot and pecan filling.
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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
2/3 cup apricot all-fruit spread
1/2 cup finely chopped pecans
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.
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.
Heat oven to 375°F.
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.
Need a change of pace? Substitute peach, strawberry or pineapple all-fruit spread for the apricot in this recipe.