Apricot-Ginger Pinwheels

Prepare filling: In a small saucepan, combine apricots, the water, granulated sugar, and the 1/4 teaspoon ginger. Bring to boiling; reduce heat. Cook and stir for 1 minute. Cover; set aside to cool completely.

Prepare cookies: In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, the 1/2 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.

Roll 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 1/2-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).

Preheat oven to 375 degrees F. Coat a cookie sheet with nonstick cooking spray. Cut dough pinwheel into 1/4-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.