Apricot Pinwheels

Apricot Pinwheels
64
6 Reviews
These slice-and-bake pinwheel cookies with nutmeg-spiced dough are wrapped around an apricot and pecan filling.
1:30
Prep Time
4:50
Total Time
96 cookies

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

Directions

  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. 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. Heat oven to 375°F. 
  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.

Recipe Tips

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

Nutrition Facts (1 cookie)

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

Recipe Comments and Reviews

Rating

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

Posted May 06, 2011 by nancy c.

Rating

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!

Posted May 22, 2010 by Marilyn

Rating

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!

Posted January 06, 2010 by Danielle

Rating

As an apricot lover, I was disappointed! Wish they had a bit more flavor, will not try these again.

Posted December 28, 2008 by Suzanne

Rating

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!

Posted December 20, 2008 by Kasie

Rating

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!

Posted December 19, 2008 by Nancy

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