Name: Apricot Pinwheels
Prep time: 45 min
Cook time: 45 min
Yield: 8
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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Apricot Pinwheels

1. 1 cup chopped dried apricots -

2. 3/4 cup water -

3. 1/2 cup sugar -

4. 1 cup finely chopped pecans -

5. 1 cup butter, softened -

6. 2 cups packed brown sugar -

7. 2 large eggs -

8. 3-1/2 cups all-purpose flour -

9. 1/2 teaspoon baking soda -

10. 1/2 teaspoon salt -

11. 1/4 teaspoon ground nutmeg -

12. 1/8 teaspoon ground cardamom -

13. 1/8 teaspoon ground cloves -

14. Icing: -

15. 1-1/2 cups confectioners' sugar -

16. 6 tablespoons butter, softened -

17. 3/4 teaspoon vanilla extract -

18. 1 to 2 tablespoons 2% milk -

How to cook deliciously - Apricot Pinwheels

1. Stage

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.

2. Stage

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.

3. Stage

Divide dough into two portions. On a baking sheet, roll out each portion between 2 sheets of waxed paper into a 15x9-in. rectangle. Refrigerate 30 minutes.

4. Stage

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.

5. Stage

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.

6. Stage

In a small bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe onto cookies. Let stand until set.

7. Stage

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.