These slice-and-bake pinwheel cookies with nutmeg-spiced dough are wrapped around an apricot and pecan filling.
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.
Explore reviews fromour online community
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 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!