Apricot Pinwheel Cookies EverybodyCraves Pinwheel cookies, Filled


Jo and Sue Apricot Pecan Pinwheels and Saskatoon White Chocolate

In small bowl, combine preserves and apricots. Step 4 Preheat oven to 350 degrees F. Remove 1 disk of dough from refrigerator; let stand 5 minutes to soften slightly. On lightly floured surface.


Apricot Pinwheel Cookies The CentsAble Shoppin

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.


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Instructions. Make the dough: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 2 minutes.


Apricot Pinwheel Cookies with Orange Glaze My Cookie Journey

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.


Finnish Apricot Pinwheel Cookies Mooshu Jenne

Preheat oven to 400°F (200°C). Line 3 rimmed sheet pans with parchment paper. Working with one disk of dough at a time, roll dough to ⅛-inch thickness on a lightly floured surface. Using a 3-inch square cutter, cut dough, and place on prepared pans. On each square, make 4 (1-inch) cuts at corners diagonally toward center.


Finnish Apricot Pinwheel Cookies Mooshu Jenne

Stir in pecans if desired; cool completely. On a floured surface, roll each portion of dough into a 12x9-in. rectangle. Evenly spread half of the apricot mixture over each rectangle to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm.


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Add the room-temperature butter and sugar to a mixer bowl and mix on a medium speed for about 3 minutes. Light and fluffy with small peaks along the side of the mixer bowl is what you are looking for. Scrape down the sides and add the milk and vanilla extract. Turn the mixer to a medium and blend.


Apricot Pinwheel Cookies_7_12 EverybodyCraves

1. 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. 2. Heat oven to 350°F. Lightly grease cookie sheets with shortening. On generously floured surface, roll dough into 16x12.


Apricot Pinwheel Cookies Recipe Taste of Home

Stir the cinnamon and sugar in a small bowl. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x8-inch rectangle. Cut into 8 (4-inch) squares. Repeat with the remaining pastry sheet. Spoon 1 tablespoon apricot preserves in the center of each pastry square. Using a sharp knife, cut diagonal lines from the corners.


Apricot Pinwheel Cookies EverybodyCraves Pinwheel cookies, Filled

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. STEP 3. Heat oven to 375°F. STEP 4. Cut rolls into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets.


Apricot Pinwheel Cookies EverybodyCraves Pinwheel cookies, Pinwheel

Crunchy, flaky, and sure to impress, these pinwheel cookies couldn't be easier to make. World Food Champ Lori McClain's cookies are filled with nuts, apricot.


Festive Apricot Pinwheel Cookies Recipe LifeDoneWell

2 eggs, beaten. 4-1/2 to 5 cups all purpose flour. Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle with yeast, stir until dissolved. Stir in lukewarm milk mixture, beaten eggs and 1 cup flour. Beat until smooth. Add enough flour to make a soft dough.


Apricot Pinwheel Cookies The CentsAble Shoppin

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.


Festive Apricot Pinwheel Cookies Recipe LifeDoneWell

Apricot Pinwheel Cookies. 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.


Cattapan's Cookies & Cakes Apricot Pinwheels

Cut into 2 inch squares. Using a pizza dough cutter, slice the corners lengthwise into the center of the square. Do this on all four corners. Leave some uncut in the middle where the jam will be placed. Put a small amount of apricot jam into the center of the square. Fold in one end of each cut.


Cattapan's Cookies & Cakes Apricot Pinwheels

Stir the cinnamon and sugar in a small bowl. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x8-inch rectangle. Cut into 8 (4-inch) squares. Repeat with the remaining pastry sheet. Spoon 1 tablespoon apricot preserves in the center of each pastry square. Using a sharp knife, cut diagonal lines from the corners.

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