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Apricot Pinwheels

I decorate my little spirals with vanilla icing, but they're yummy without it, too. Dried apricots and lots of spice give the cookies Old World flavor. —Beverly Sadergaski, Saint Cloud, Minnesota
  • Total Time
    Prep: 45 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    8 dozen

Ingredients

  • 1 cup chopped dried apricots
  • 3/4 cup water
  • 1/2 cup sugar
  • 1 cup finely chopped pecans
  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 large eggs
  • 3-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 6 tablespoons butter, softened
  • 3/4 teaspoon vanilla extract
  • 1 to 2 tablespoons 2% milk

Directions

  • In a small saucepan, combine apricots, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Stir in pecans; set aside.
  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. In a large bowl, whisk flour, baking soda, salt, nutmeg, cardamom and cloves; gradually add to creamed mixture and mix well. Refrigerate, covered, at least 2 hours or overnight.
  • Divide dough into two portions. On a baking sheet, roll out each portion between two sheets of waxed paper into a 15x9-in. rectangle. Refrigerate 30 minutes.
  • Remove waxed paper. Spread half of the apricot mixture over one portion. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate 2 hours or until firm.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely.
  • In a small bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe onto cookies. Let stand until set.
  • To Make Ahead: Dough can be made 2 days in advance. Wrap logs in plastic and place in a resealable bag. Store in the refrigerator.
  • Freeze option: Place wrapped logs in resealable plastic freezer bags and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed.
Nutrition Facts
1 cookie: 82 calories, 4g fat (2g saturated fat), 11mg cholesterol, 44mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.
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