1 c. dried apricots, chopped
3/4 c. water
1/2 c. sugar
1 c. pecans, finely chopped
3 1/2 c. sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 c. vegetable shortening
2 c. light brown sugar
2 eggs

Combine apricots, water and sugar in small saucepan. Bring to boil and simmer 10 minutes. Remove from heat and puree, cool and stir in nuts. Sift flour, salt, baking soda, nutmeg and cloves onto wax paper. Beat shortening, sugar and eggs, in large bowl with electric mixer until fluffy light. Stir in flour mixture until well blended. Wrap in plastic wrap or foil, refrigerate 2 hours or overnight.

Divide chilled dough in half. Roll out between sheets of lightly floured wax paper to a 9"x13" rectangle. Lift onto cookie sheet, place in refrigerator for 30 minutes. Remove top sheet of wax paper and spread dough with half of apricot mixture to within 1/4" of edges. Roll dough, jelly roll style, from one of the long edges. Repeat with second half of dough and filling. Wrap and chill several hours or overnight. Cut chilled dough in 1/4" thick slices. Place on lightly greased cookie sheets 2" apart. Bake at 350 degrees for 10 minutes or until lightly brown. Cool on racks. Put Vanilla Butter Frosting on cookies in spiral design.