Recipe

Apricot Ginger Pinwheel Cookies Recipe

	Coffeebean53 / All my dishes 1 year, 10 months ago These are so awesomely good you won't be able to keep your hands off them to let them cool. Found in newspaper. They take alot of prep but so worth it. There's a 4 hour chill time that I didn't put in the prep time. Prep:60m Cook:15m Servings:84	Coffeebean5
	cookies

Does this look good? Yeah! / Nope

Fans

berry

Ingredients

2 cups chopped dried apricots (8 ounces)

2 tablespoons minced crystallized ginger

11/3 cups water

2/3 cup granulated sugar

1/4 teaspoon ground cardamom

Dough:

3 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1/2 teaspoon vanilla

1 cup unsalted butter, softened (2 sticks)

11/4 cups firmly packed light brown sugar

1/2 cup finely chopped pistachio nuts

Directions

To make filling: Combine the apricots, ginger, 11/3 cups water and the granulated sugar in a small saucepan. Bring to a boil, reduce heat and simmer until the mixture is thick and syrupy, about 20 to 30 minutes. Stir in the cardamom and pour the mixture into the bowl of a food processor. Process for a few seconds or until the mixture is blended but still chunky.

To make dough: In a medium bowl whisk together the flour, baking soda and salt; set aside. In a measuring cup whisk together the eggs and vanilla; set aside. With an electric mixer at medium-high speed, beat the butter and brown sugar together until fluffy, about 2 minutes. Reduce the speed to medium, add the egg mixture and flour mixture alternately in two batches, and beat until combined. Divide the dough into two pieces and flatten each into a 4-inch-diameter disk. Wrap each disk in plastic wrap and refrigerate until well-chilled, at least 4 hours or up to 24 hours.

To assemble: Roll one disk of the cold dough between two sheets of parchment paper or wax paper into a 14-by-12-inch rectangle. Remove the top layer of paper. Spread half the apricot filling evenly over the dough. Sprinkle with half the pistachio nuts. Starting at a short side, roll the dough into a tight log. Place on a baking sheet and freeze until firm, at least 30 minutes. Repeat with the remaining dough, apricot filling and nuts. (The chilled logs can be wrapped tightly in plastic wrap and frozen for up to 1 month.)

Adjust the oven rack to the center position and preheat to 350 degrees. Line baking sheets with parchment paper. Working with one frozen log at a time, cut the chilled log into slices about 1/8 inch thick, spacing them 1 inch part on the prepared baking sheet. Bake until the edges are golden brown and the centers are set, 13 to 15 minutes. Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Allow the baking sheet to cool, then repeat with the remaining logs. (The cookies can be stored in an airtight container for up to 3 days.)

Notes: If the dough becomes unmanageably soft while rolling, transfer it to a baking sheet and pop it in the freezer to firm up.

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