Name: Cream Cheese Pinwheels
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1 cup salted butter, softened; 8 oz cream cheese, softened; 2 cups all-purpose flour; 1/2 cup apricot jam or apricot preserves; 1/4 cup pecans, finely chopped

Ingredients

Units Scale

1 cup salted butter, softened
8 oz cream cheese, softened
2 cups all-purpose flour
1/2 cup apricot jam or apricot preserves
1/4 cup pecans, finely chopped

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Instructions

In a large bowl, beat together the butter and cream cheese.
Then beat in the flour.
Divide dough into 4 equal parts, flatten and shape each quarter into a rectangle and wrap in clear wrap.
Refrigerate for an hour or overnight to firm the dough.
When ready to prepare the pinwheels, preheat the oven to 350 degrees and line a sheet pan with parchment.
Roll out one refrigerated rectangle at a time, using a sharp knife cut the edges to make clean lines and set aside to roll again.
Then cut 2 x 2 squares. You will have excess or scraps, just place it to the side. Re-roll and cut squares until you have used most of the dough.
Carefully place the squares on the parchment.
Cut a slit from each corner of the square toward the center. Don’t go all the way to the middle, go about 1/2 to 3/4 toward the center.
Place a 1/2 teaspoon of apricot jam in the middle of each square.
Take one edge of each side and place it in the middle, the points can touch.
Sprinkle the center with the chopped pecans, about 1/4 to 1/2 teaspoon.
Bake for 11 – 13 minutes, watching to make sure the cookies don’t burn.
Cool on a wire rack and continue with the remaining refrigerated dough.
Refrigerate or freeze in an airtight container.
Enjoy!