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2 h 45 m
Diabetic Living Magazine
“These pinwheel cookies are filled with a yummy apricot-ginger filling and rolled in chopped pistachios before they are sliced and baked.”
¾ cup dried apricot halves, finely snipped
¼ cup water
1 tablespoon granulated sugar or sugar substitute equivalent to 1 tablespoon sugar (see Tip)
¼ teaspoon ground ginger
⅓ cup butter, softened
⅓ cup packed brown sugar or brown sugar substitute-brown sugar blend equivalent to ⅓ cup brown sugar (see Tip)
½ teaspoon ground ginger
¼ teaspoon baking soda
⅛ teaspoon salt
1 egg white
2 tablespoons fat-free milk
½ teaspoon vanilla
1 cup whole-wheat flour
½ cup all-purpose flour
⅓ cup finely chopped pistachio nuts
Nonstick cooking spray
1Prepare filling: In a small saucepan, combine apricots, the water, granulated sugar, and the ¼ teaspoon ginger. Bring to boiling; reduce heat. Cook and stir for 1 minute. Cover; set aside to cool completely.
2Prepare cookies: In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, the ½ teaspoon ginger, the baking soda, and salt; beat until combined, scraping side of bowl occasionally. Beat in egg white, milk, and vanilla. Beat in as much of the whole-wheat flour and all-purpose flour as you can with the mixer. Using a wooden spoon, stir in any remaining flours.
3Roll dough between two pieces of waxed paper or parchment paper into a 12 x 10-inch rectangle. Remove top sheet of paper. Spread dough with apricot filling, leaving a ½-inch border around the edges. Starting at a long side, roll up dough. Pinch edges of dough to seal. Spread pistachio nuts out on a large piece of waxed paper or parchment paper. Roll dough pinwheel in nuts to evenly coat the outside, pressing in lightly so nuts stick to dough. Wrap dough in waxed paper or plastic wrap. Chill for 2 hours (see Tip).
4Preheat oven to 375°F. Coat a cookie sheet with nonstick cooking spray. Cut dough pinwheel into ¼-inch-thick slices. Place slices 1 inch apart on prepared cookie sheet. Bake for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool.
Tips: If using a sugar substitute, we recommend Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) bulk or packets to substitute for the granulated sugar. Choose from Splenda(R) Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amounts equivalent to 1 tablespoon granulated sugar and ⅓ cup brown sugar. Nutrition Per Serving with Substitute: same as below, except 57 cal., 35 mg sodium, 8 g carbo.
To make ahead: Prepare as directed, except chill dough pinwheel for up to 24 hours before slicing and baking.
To keep the cookies from flattening on one side, place the wrapped roll of filled dough upright in a tall glass before putting it in the refrigerator to chill.