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Apricot Pinwheels




Source of Recipe


Internet


List of Ingredients




1 Cup Apricot preserves
3/4 Cup Dried apricots, minced
(about 3 ozs whole apricots)
2-1/2 Tablespoons Orange juice
2-3/4 Cups All-purpose flour
3/4 Teaspoon Baking powder
1/4 Teaspoon Baking soda
1/4 Cup Margarine, softened
1 Cup Granulated sugar
1/2 Cup Firmly packed brown sugar
2-1/2 Tablespoons Vegetable oil
1/2 Teaspoon Vanilla extract
3 Egg whites
Vegetable cooking spray


Recipe



Combine first 3 ingredients in a small saucepan; bring to a boil. Reduce heat to medium-low, and cook 10 minutes, stirring occasionally. Remove from heat; cover and let cool completely. Combine flour, baking powder, baking soda, and salt in a bowl; stir well, and set aside. Place margarine in a large mixing bowl; beat at medium speed of a mixer until light and fluffy. Gradually add sugars, beating at medium speed of a mixer until well-blended. Add oil, vanilla, and egg whites; beat well. Add flour mixture; beat until well-blended. Divide dough in half. Working with 1 half at a time (cover remaining half to keep from drying), gently press dough into a 4-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll each half of dough, still covered, into a 12-inch square. Chill 30 minutes. Remove top sheet of plastic wrap, and divide apricot mixture evenly between dough squares. Roll up each square jelly-roll fashion, peeling plastic wrap from bottom of dough while rolling. (Dough may be soft.) Wrap each roll individually in plastic wrap, and freeze 8 hours. Preheat oven to 350 degrees. Cut each roll into 24 (1/2-inch) slices, and place 1 inch apart on baking sheets coated with cooking spray. Bake at 350 degrees for 10 minutes. Remove from pans; let cool on wire racks. Yield: 4 dozen