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Apricot Pinwheel Cookies

Guest Author - Sandy Moyer

Apricot Pinwheel Cookies

  • 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 powder
  • 1/4 tsp. baking soda
  • 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 preserves, dried apricots and orange juice in a saucepan and bring to a boil. Reduce heat to low and cook for 10 minutes, stirring frequently. Remove from the stove, cover and let the mixture cool. Mix together the flour, baking soda, baking powder and salt; set aside. In another bowl, beat the margarine until light and fluffy. Add the sugar and brown sugar and beat at medium speed until well blended. Add the oil, vanilla and egg whites and beat well. Add the flour mixture and beat until well blended.

Divide the dough in half, then do the following with each piece - Between 2 sheets of waxed paper, roll each piece of dough into a 12" square. Place the rolled out dough on trays or cookie sheets and chill for 30 minutes. Remove the top sheet of waxed paper. Divide the apricot mixture in half and spread on the rolled out dough. From a long end, roll up each piece jelly-roll style. Wrap each roll individually in plastic wrap or waxed paper. Refrigerate for about 8 hours or overnight. Carefully slice each roll into 24 slices, about 1/2" thick. Place the slices 1" apart on cookie sheets that have been sprayed with non-stick cooking spray. Bake in a preheated oven at 350º for 10 minutes. Remove from the cookie sheets and cool on wire racks. Makes about 4 dozen cookies.

coups-pur-088031 - 88x31

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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