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

1. In a large bowl, cream the butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. makes about 5 dozen

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