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Apricot Pinwheels

  • 1 cup apricot preserves
  • 3/4 cup dried apricots - finely chopped
  • 2 1/2 T. orange juice
  • 2-3/4 cup flour
  • 3/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup margarine - softened
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 2 1/2 T. vegetable oil
  • 1/2 tsp. vanilla
  • 3 egg whites
  • non-stick cooking spray
Preparation -
Combine the apricot preserves, chopped apricots and orange juice in a saucepan and bring to boil. Reduce heat to low and cook for 10 minutes, stirring frequently. Remove from heat, cover and let the mixture cool. In a large bowl, mix together the flour, baking soda, baking powder and salt. Set aside. In a separate bowl, beat the margarine until light and fluffy. Add both sugars. Beat at medium speed until well blended. Add the vegetable oil, vanilla and egg whites and beat well. Add the flour mixture, and mix until well blended. Divide the dough in half. Do the following with each piece -
Roll each half of the dough into a 12" square between 2 sheets of waxed paper. Leaving the waxed paper in place, lay the rolled out dough on trays or cookie sheets and chill for 1/2 hour. Remove the top sheets of waxed paper. Divide the apricot mixture in half and spread it on the rolled out dough. Roll up each piece, jelly-roll style. Wrap each apricot filled roll individually in plastic wrap or waxed paper. Refrigerate the wrapped rolls for about 8 hours or overnight. Carefully slice each roll into 24 slices... each slice about 1/2" thick. Spray 2 large cookie sheets with non-stick cooking spray. Place the slices 1" apart on the prepared cookie sheets. Bake in a preheated oven at 350 for about 10 minutes or until the cookies are lightly browned. Remove from the cookie sheets and cool on wire racks. This recipe makes about 4 dozen cookies.

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