APRICOT PINWHEELS
A lovely apricot filling peeks out from pretty pinwheel cookies sprinkled with chopped almonds.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 2 g, TransFat 0 g
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
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 dozen.
Number Of Ingredients 18
Steps:
- 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 : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
APRICOT-PECAN PINWHEEL COOKIES
I loved my grandma's pinwheel cookies...one day I had an extra piecrust and decided to try some using the crust...they are super easy and fast ...and are great if someone drops in !
Provided by Lori McLain
Categories Cookies
Time 20m
Number Of Ingredients 5
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.
POINSETTIA PINWHEEL COOKIES
Despite the intricate design, these festive pinwheels are simple to create. The cream cheese in the cookie dough adds just the right amount of pliability, so you can cut, fold and shape with ease. We decorated the cookies with white, red and green coarse sanding sugar, sometimes called pearlized sugar, but you can feel free to swap in plain confectioners' sugar. They'll look stunning either way!
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield about 18 cookies
Number Of Ingredients 9
Steps:
- Beat the cream cheese, butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl with a rubber spatula as needed.
- Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten each into a 1/2-inch-thick disk and wrap. Refrigerate until firm, at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed.
- Cut out 3-inch squares using a sharp paring knife or a 3-inch square cutter (you should be able to get 6 or 7 squares). Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared baking sheets. Re-wrap and refrigerate the dough scraps while you shape the pinwheels.
- Cut a 1 1/2-inch slit in all four corners of each dough square to form 8 points. Fold over every other point and press into the center of the square. Refrigerate while you make the leaves.
- Cut enough leaves out of the scraps using a sharp paring knife or a leaf-shaped cutter, making 2 leaves for each pinwheel. Arrange the leaves on the other prepared baking sheet. Lightly brush with water and sprinkle with green sanding sugar. Set aside in the refrigerator.
- Lightly brush the pinwheels with water and sprinkle half with red sanding sugar and half with white sanding sugar. Brush the end of 2 leaves and tuck underneath a pinwheel on opposite sides. (No need to press the dough; it will meld together as it bakes.)
- Bake, rotating the baking sheet halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Immediately press a chocolate candy in the center of each warm cookie. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Repeat with the remaining disk of dough, and any remaining scraps, to make more cookies.
APRICOT-PECAN THUMBPRINT COOKIES
I enjoy experimenting with cake mixes to make new cookie recipes. I love apricot, but feel free to fill the thumbprint in the center of these goodies with any fruit preserve you like. —Nancy Johnson, Laverne, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 7 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
BROWN SUGAR-PECAN PINWHEEL COOKIES
Looking for a dessert treat? Then check out these rolled cookies made with Betty Crocker® sugar cookie mix and pecans.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, beat 1/4 cup butter and egg with electric mixer on medium speed until blended. Add cookie mix; beat on low speed until dough is evenly moist and crumbly.
- On cookie sheet covered with 17-inch piece waxed paper, place dough; press to flatten slightly. Top dough with second piece waxed paper. Roll out dough into 12x11-inch rectangle. Refrigerate 10 minutes; remove top sheet waxed paper. Spread dough with 3 tablespoons butter. Sprinkle with brown sugar; top with pecans.
- Starting with long side, carefully roll up tightly; refrigerate 30 minutes. Cut log into 1/2-inch slices. Onto ungreased cookie sheets, place slices 2 inches apart, reshaping if necessary.
- Bake 8 to 10 minutes or until light brown on bottom. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely. In medium bowl, stir together 3 tablespoons butter, the powdered sugar and vanilla. Stir in milk, 1 tablespoon at a time, until smooth and consistency of thick syrup. Drizzle over cookies; let stand until set. To store, place waxed paper between cookie layers. Store in airtight container.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 17 g, TransFat 1 g
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- Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add orange juice and vanilla; continue beating until well mixed. Add flour, baking powder and nutmeg; beat at low speed until well mixed.
- Divide dough in half. Roll each half between 2 sheets of waxed paper into 12x9-inch rectangle. Spread apricot fruit spread over dough; sprinkle with pecans. Roll up, jelly-roll fashion, starting with 12-inch side. Wrap in plastic food wrap. Refrigerate 2 hours or until firm.
- Cut rolls into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 9-11 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely.
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