APRICOT PINWHEELS
Filling:
1/2 lb (diced) B&R Farms Dried Apricots
3 tbsp sugar
3 tbsp lemon juice
½ cup chopped walnuts
COOKIE DOUGH
2 cups unsifted all-purpose flour
½ tsp salt
½ tsp baking powder
¾ cup butter or regular margarine, softened
1 cup sugar
1 egg
½ tsp vanilla extract
- Make filling:
In small saucepan, combine B&R Farms dried apricots, 3 tbsp sugar,
the lemon juice and 3 tbsp water. Cook, stirring constantly, 5 minutes,
or until thickened. Remove from heat; stir in nuts; cool completely.
- Make cookie
dough: Sift flour with salt and baking powder; set aside.
- In small bowl of
electric mixer, at medium speed, cream butter with sugar until light
and fluffy. Beat in egg and vanilla.
- At low speed, beat
in flour mixture just until combined.
- Roll out dough,
between two sheets of waxed paper, to form a 12-by-6-inch rectangle.
Spread rectangle with filling.
- From narrow end,
roll up rectangle tightly. Wrap in waxed paper; place in freezer 2 hours,
or until firm enough to slice.
- Preheat oven to
375F. Slice cookie ¾ inch thick. Arrange, two or three at a time,
on lightly greased cookie sheets. Pat into 5-inch rounds. Bake 8 to
10 minutes, or until golden. Makes 9 large cookies.
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