Friday, July 26, 2013

Apricot Pecan Pinwheels and Saskatoon White Chocolate Pinwheels

I made two versions of this cookie as the contest I was baking them for was for either apricots or saskatoons (Lillooet's Annual Apricot Tsaqwem Festival).
It is easily adaptable to your favorite fruit spread.
I went with pecans for the apricot and white chocolate chips for the saskatoon but you could easily switch these up too. 
While they didn't win any of the prizes at the cook off, they are nonetheless, still tasty and totally worth the little bit of effort they require. 

Apricot Pecan Pinwheels and Saskatoon White Chocolate Pinwheels

1 cup butter
1/2 cup sugar
1/2 cup brown sugar
3 tbsp grapefruit juice (or orange juice)
1 tsp vanilla
2 1/3 cup flour
1/2 tsp baking powder

2/3 cup saskatoon jelly
1/3 cup white chocolate chips
2/3 cup apricot jam
1/3 cup pecans, toasted & finely chopped

In a mixing bowl, beat butter until smooth. Beat in sugars, scraping bowl often, until well combined.
Beat in grapefruit juice and vanilla. 
In a separate bowl, stir together flour, baking powder. With beaters on low speed, add in dry ingredients until dough comes together.
Divide dough in half. Pat each half into balls. Cover in plastic wrap and chill for at least an hour.
When chilled, roll out each ball into an approx 12 X 9 rectangle.
Spread one with apricot jam and pecans to within half inch of edges.

Spread the other with saskatoon jelly and white chocolate chips, to within 1/2 inch of edges. 

Roll up, jelly roll style, pinching seam to seal.
Chill dough again for another hour.
After an hour, preheat oven to 350. Line a cookie sheet with parchment paper, set aside. 
Slice logs into 1/4 to 1/2 inch slices. Place on prepared cookie sheets about 1 inch apart.

Bake at 350 for about 10 - 14 minutes. Tops should be very lightly browned. 
Remove from oven and let sit on cookie sheet for 5 minutes before removing to wire cooling rack to cool completely. 

Cute, right?
Perfect for tea time...or after school snack....or, you know, right now. 

No comments:

Post a Comment