A lovely apricot filling peeks out from pretty pinwheel cookies sprinkled with chopped almonds.
Apricot Pinwheels
- Prep Time 1 hr 20 min
- Total 1 hr 50 min
- Servings 48
- Ingredients 8
Ingredients
- 1 package (3 oz) cream cheese, softened
- 1 cup butter or margarine, softened
- 1/4 cup sugar
- 1 teaspoon vanilla
- 2 1/4 cups Gold Medal™ all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup apricot jam or preserves
- 1/4 chopped unblanched almonds
Make With
Gold Medal Flour
Instructions
-
Step1In 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.
-
Step2Heat oven to 350°F. Lightly grease cookie sheets with shortening. On generously floured surface, roll dough into 16x12-inch rectangle. Cut rectangle into 48 (2-inch) squares, 8 rows by 6 rows. Use metal spatula to place squares 1 inch apart on cookie sheets.
-
Step3Spread each square with about 1/4 teaspoon jam. On each square, cut from each corner to 1/4 inch from center. Bring every other point to center and press together to form pinwheel. Sprinkle each with almonds.
-
Step4Bake 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet to cooling rack; cool.
Nutrition
80
Calories
5g
Total Fat
1g
Protein
7g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 80
- Calories from Fat
- 45
- Total Fat
- 5g
- 7%
- Saturated Fat
- 3g
- 14%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 40mg
- 2%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 7g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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