Today is Saturday and if you were here last Saturday, you know what that means! Baking Day! The old family favorite today is Apricot Pinwheels. You can find last week’s favorite, Tollhouse Cupcakes HERE. Apricot Pinwheel Cookies were my absolute favorite Christmas Cookie when I was a kid.
My mom only made these for Christmas because they take a bit of work if you are going to make dozens and dozens of them. I’m sure my mom never made a single batch of anything when we were growing up. There were eight of us! But it’s pretty easy to make a single batch of them.
Ingredients:
- 8 oz cream cheese
- 1 cup butter
- 2 cups flour
- 1/8 teaspoon salt
- 1 can apricot filling (I used Solo brand – it’s in the baking aisle)
Mix all ingredients (except the apricot filling) together. The dough may then be refrigerated for up to a week or use right away.
Now you’ll need your rolling pin. This dough is on the delicate side, so easy does it with the rolling. One tip my sister gave me years ago was to use powdered sugar instead of flour, to “flour” your rolling surface and rolling pin.
Roll the dough into a somewhat rectangle or square shape to a thickness of about 1/4″. Trim the rough edges of the triangle with either a pasty wheel or a pizza cutter. Cut the rectangle into squares. Mine were about 2″. I didn’t measure, so go with whatever size you want ; )
Now, take your pizza cutter, sharp knife or pastry wheel, and cut into the center of each square but stop just short of the center of the square. Look at the image below to see what I mean.
Next, add just a tiny dollop (maybe 1/2 teaspoon) of apricot filling to the center. Then you bring up every other corner to the center. Just like you’d make a paper pinwheel. See image below.
Transfer them carefully to a cookie sheet. I used a metal spatula. Bake at 350 degrees for 10 minutes or just until the pointed edges start to turn golden brown. Let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Once they’re on the cooling rack, dust with powdered sugar if desired. I desired!
These little cookies are so light and delicate. It’s very easy to eat more than one! So here’s a whole plate full for you!
Here is a photo of my mom’s recipe card with this recipe in her handwriting. This has to be over 50 or 60 years old. I think my mom would be happy that we’re still making her favorite cookies and that we’re passing those recipes on to our children. My mom is still with us, but is suffering from Alzheimer’s, so while writing these posts brings back a lot of wonderful memories, it is also bittersweet. But I know she would be proud that I’m sharing these recipes.
I’d love to hear about your favorite family Christmas cookies!
Christmas Cookies - Old Family Favorites - Apricot Pinwheel Cookies
These cookies are an old family favorite. Apricot Pinwheel Cookies were my absolute favorite Christmas Cookie when I was a kid.
Ingredients
- 8 oz cream cheese
- 1 cup butter
- 2 cups flour
- 1/8 teaspoon salt
- 1 can apricot filling
Instructions
Mix all ingredients (except the apricot filling) together. The dough may then be refrigerated for up to a week or use right away.
Now you'll need your rolling pin. This dough is on the delicate side, so easy does it with the rolling. One tip my sister gave me years ago was to use powdered sugar instead of flour, to "flour" your rolling surface and rolling pin.
Roll the dough into a somewhat rectangle or square shape to a thickness of about 1/4". Trim the rough edges of the triangle with either a pasty wheel or a pizza cutter. Cut the rectangle into squares. Mine were about 2".
Now, take your pizza cutter, sharp knife or pastry wheel, and cut into the center of each square but stop just short of the center of the square.
Next, add just a tiny dollop (maybe 1/2 teaspoon) of apricot filling to the center. Then you bring up every other corner to the center. Just like you'd make a paper pinwheel.
Transfer them carefully to a cookie sheet. I used a metal spatula. Bake at 350 degrees for 10 minutes or just until the pointed edges start to turn golden brown. Let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Once they're on the cooling rack, dust with powdered sugar if desired. I desired!
everything bout these cookies sound so yummy thanks for sharing
I pinned these. They sound delicious.
Thank you Madonna!
These look delicious and I can’t wait to try them! I have one question though – you wrote 12 oz. of cream cheese and your mother’s card says 8 oz. Did you change the recipe? Thank you so much!
Good catch Ann! It should be 8 oz. I corrected that!
Stopping by from In & Out of the Kitchen. These are pretty and elegant looking cookies and your photos are beautiful! But my favorite part of this post is that you have your mom’s recipe card–it is something to treasure.
Thank you so much for the sweet comments Michelle! And you’re right, I do treasure them!
Simply love them!! I will most definitely give these a try. I love apricot and delicate cookies. Thanks for sharing. Such lovely pictures, too!
Your little cookies are so beautiful and look so delicious!
You look like a professional cook! Your pinwheels look so pretty and yummy and they look so pretty on that dish. Great tutorial, too. I’m sure your mom would be pleased to know you are keeping this cookie recipe alive.
These are so pretty! I will pin this for sure.
Oh I always LOVED pinwheels….Now you are making me hungry before BED!! 🙂
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Your mother’s recipe card brought tears to my eyes. It so reminded me of my own mother’s recipes. My mom died over 20 years ago, and she also suffered from Alzheimer’s disease. Thanks for sharing the original recipe. Blessings to you and your mom and Merry Christmas!
Your mother’s direction card brought tears to my eyes. It therefore stroke a chord in my memory of my very own mother’s recipes. My mamma died over twenty years agone, and she or he conjointly suffered from Alzheimer’s unwellness buy facebook reviews 5 star ratings
Hey there going make these for a cookie exchange possibly I need to know if these freeze well thanks looks yummy
I can’t wait to try these! They look so pretty!
Baking cookies at christmas was always a huge production growing up. My mother also has Alzheimer’s, and unfortunately we weren’t able to get her recipes ( she baked with my great grandma from the time she was very young, and most were just memorized). I’m baking these today in honor of both of our Moms.
Croatian pastries (kolace) are the best, aren’t they? I’ll be making these soon! Thanks for your Mama’s recipe. I’m sure it’s delicious.
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Your cookies are so beautiful.These cookies test Yummy.I can’t wait to try them!Thanks for sharing.
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Approximately how many does this recipe make?
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Oh I always LOVED pinwheels….Now you are making me hungry before BED!! ?
Thanks for linking up to Twirl and Take A Bow!
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Is it possible to substitute jam for the pie filling? Thank you
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I am going to make these for a neighborhood open house I am hosting. I caught my breath when saw the recipe card of your mother’s. She had the same handwriting as my Grandmother’s. I have a few of her recipe cards and they will be passed down to my daughter some day. Thank you for this recipe.
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