Apricot Pecan Pinwheel Cookies Recipes

APRICOT PINWHEELS

Steps:

• In large bowl, beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour and salt. Cover and refrigerate about 30 minutes or until firm.
• Heat oven to 350°F. Lightly grease cookie sheets with shortening. On generously floured surface, roll dough into 16x12-inch rectangle. Cut rectangle into 48 (2-inch) squares, 8 rows by 6 rows. Use metal spatula to place squares 1 inch apart on cookie sheets.
• Spread each square with about 1/4 teaspoon jam. On each square, cut from each corner to 1/4 inch from center. Bring every other point to center and press together to form pinwheel. Sprinkle each with almonds.
• Bake 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet to cooling rack; cool.

APRICOT PINWHEEL COOKIES

Steps:

• In a large bowl, cream the butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, mix the flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each half into a thick rectangle; wrap in plastic. Refrigerate until firm or overnight., In a small saucepan, combine the apricots, water, remaining sugar and, if desired, liqueur; bring to a boil, stirring occasionally. Reduce heat to medium; cook until liquid is almost evaporated, about 5 minutes. Stir in pecans if desired; cool completely., On a floured surface, roll each portion of dough into a 12x9-in. rectangle. Evenly spread half of the apricot mixture over each rectangle to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 9-12 minutes or until golden brown. Remove from pans to wire racks to cool.

APRICOT-PECAN THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well blended., In a shallow bowl, whisk water and remaining eggs. Place half of the pecans in another shallow bowl. Shape dough into 1-in. balls. Dip in egg mixture, then coat with pecans, adding remaining pecans to bowl as needed. Place cookies 2 in. apart on greased baking sheets., Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each indentation with preserves. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

APRICOT-FILLED PINWHEELS

Steps:

• In a small saucepan over medium heat, combine the dried apricots with the 3/4 cup of water. bring to a boil, then stir in the sugar. Cover the pan and simmer for about 15 minutes, or until apricots are tender. Puree the mixture in a food processor or press through a sieve. Set aside to cool.
• Measure flour into a large bowl, cut in the margarine until the mixture is like fine meal. Combine the cold water and vinegar, sprinkle over the flour mixture. Gather the dough into a ball, flatten slightly, then wrap with plastic wrap and chill for at least 1 hour.
• Preheat the oven to 425 degrees F (210 degrees C). On a lightly floured surface, roll the dough out, one half at a time, to form a 12x9 inch rectangle. Cut into 3 inch squares using a knife or pizza wheel. Make a 1 1/4 inch slit at each corner of the squares, going in towards the center. Place one teaspoon of apricot filling into the center of each square. Fold every other tip from the corners into the middle to form the pinwheel design. Press down firmly in the center to seal. Place onto ungreased baking sheets and brush with a mixture of the egg yolk and milk. Sprinkle with finely chopped pecans if desired.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

APRICOT-PECAN PINWHEEL COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Unroll one refrigerated Pie Crust on a flat work surface.
• 3. In a small bowl, mix cinnamon and sugar. Sprinkle dough surface with most of the cinnamon- sugar, reserving 2T for later.
• 4. Spread the apricot preserves over the sugared dough. Sprinkle the walnuts over the apricot layer.
• 5. Starting at the edge, roll up the dough as tightly as possible into a log.
• 6. Cut into 1/4" slices. ( about 16 slices)
• 7. Place the cookies about 1" apart on a medium non-stick cookie sheet.
• 8. Place in a 350 degree oven and bake 9-12 minutes until golden. Remove and let cool slightly before transferring to serving plate.