Spiced Fruitcake Pinwheels Recipe

Dough: Whisk flour, spice, baking powder and salt in bowl until blended. In large bowl, beat butter and sugars until light and fluffy. Beat in egg, yolk and vanilla. With mixer on low speed, beat in flour mixture until just combined. Divide in half. Flatten each half into a 1-in. disk; wrap in plastic wrap and refrigerate for at least 1 hour or until chilled.

Filling: Combine apricots and 4 Tbsp of the orange juice in food processor; pulse until a spreadable chunky paste forms with small apricot pieces visible. Transfer paste to a small bowl. Pulse Craisins and remaining 2 Tbsp orange juice until Craisins are finely chopped; add to apricot mixture with pecans and stir together until combined.

Roll out half the dough between wax paper into a 9 x 13-in. rectangle. Remove top paper. Spread dough with half of the filling, to within 1/2 in. of edges. Using bottom paper as guide, tightly roll up jelly-roll style from a long edge; roll back and forth to seal seam. Wrap in plastic wrap; refrigerate for at least 1 hour or until chilled. Repeat with remaining dough and filling.

Heat oven to 350°F. Line 2 baking sheets with parchment paper, nonstick foil or reusable nonstick liners. Place roll, seam side down, on work surface; with sharp knife, cut into 1/4-in.-thick slices. Arrange 1 in. apart on baking sheets. Bake 12 minutes or until firm. Let cool on pan on rack for 1 minute. Transfer to rack; let cool completely. Cut and bake remaining cookies.

Decoration: Squeeze a spiral of the Drizzle Icing onto the cookie part of each spiral. Let dry 1 hour. Storage Tip: Store airtight at cool room temperature with wax paper between layers up to 1 week or freeze, unfilled, up to 2 months.