Apricot Pinwheel Cookies

• 1/2 cup butter, softened
• 3/4 cup sugar, divided
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1-1/2 cups finely chopped dried apricots or dates
• 2/3 cup water
• 1 tablespoon hazelnut liqueur, optional
• 1 cup finely chopped pecans, optional

1. In a large bowl, cream the butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, mix the flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each half into a thick rectangle; wrap in plastic. Refrigerate until firm or overnight.
2. In a small saucepan, combine the apricots, water, remaining sugar and, if desired, liqueur; bring to a boil, stirring occasionally. Reduce heat to medium; cook until liquid is almost evaporated, about 5 minutes. Stir in pecans if desired; cool completely.
3. On a floured surface, roll each portion of dough into a 12x9-in. rectangle. Evenly spread half of the apricot mixture over each rectangle to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm.
4. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased
5. . Bake at 350u0b0 for 9-12 minutes or until golden brown. Remove from pans to wire racks to cool.

butter, sugar, brown sugar, egg, vanilla, flour, baking soda, salt, dates, water, hazelnut liqueur, pecans

Taken from www.tasteofhome.com/recipes/apricot-pinwheel-cookies/ (may not work)