Something a little different. These are a very pretty addition to the Christmas cookie tray, and they are tasty too!

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Apricot Pinwheels

Joan Donogh
Refrigerator cookie with apricot filling.
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 36


  • 1 cup chopped dried apricots
  • 1/2 cup boiling water
  • 1/4 cup sugar
  • 1 cup butter
  • 1 cup icing confectioners' sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 3 cups flour
  • 1/4 teaspoon salt


  • Combine apricots and boiling water in a small bowl, and set aside until water is absorbed. Stir in 1/4 cup sugar, and chop in food processor until it is spreadable.
  • Cream butter and icing sugar until light and fluffy. Beat in the egg and stir in the almond extract.
  • Combine the flour and salt, and add to the creamed mixture. Blend well. Chill the dough for 30 minutes.
  • Roll out half of the dough to a 9 x 12 inch rectangle. Spread with half of the apricot mixture.
  • From the 12 inch side, roll up like a jelly roll. Wrap in waxed paper or plastic wrap. Repeat with the remaining dough and filling.
  • Refrigerate for at least 3 hours, or overnight. To bake, slice rolls into 3/8 inch slices. Place on a greased cookie sheet. Bake at 375 degrees F. for 12 to 15 minutes. Remove to a rack or plate to cool.



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