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

Apricot Pinwheels

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

Ingredients
  

  • 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

Instructions
 

  • 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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