Categories: Cookies
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar, divided
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1 1/2 cups finely chopped dried apricots or dates
- 2/3 cup water
- 1 Tbsp. hazelnut liqueur, optional
- 1 cup finely chopped pecans, optional
Directions
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In a large bowl, cream the butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla.
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In another bowl, mix the flour, baking soda and salt; gradually beat in creamed mixture. Divide dough in half. Shape each half into a thick rectangle; wrap in plastic wrap. Refrigerate until firm or overnight.
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In a small saucepan, combine the apricots, water, remaining sugar and, if desired, liqueur, bring to a boil, stirring occasionally. Reduce hear to medium; cook until liquid is almost evaporated, about 5 minutes. Stir in pecans, if desired; cool completely.
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On a floured surface, roll each portion of dough into a 12×9 inch rectangle. Evenly spread half of the apricot mixture over each rectangle to within 1/2 inch of edges. Roll up jellyroll style, starting with a long side; wrap in plastic wrap. Refrigerate for 2 hours or until firm.
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Unwrap and cut into 1/4 inch slices. Place 1 inch apart on greased baking sheets. Bake at 350 degrees for 9 to 12 minutes or until golden brown. Remove from pans to wire racks to cool.
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To freeze : After wrapping in plastic wrap, place rolls in a resealable freezer bag. Freeze up to 3 months. Cut frozen roll into slices; bake frozen slices as directed, increasing baking time by 1 to 2 minutes.
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makes about 5 dozen