Orange & Fig Pinwheels
These beautiful cookies are better than a fig bar anytime!
60 min.prep time
6 dozen cookies
1 (9-ounce) package dried mission figs, chopped
1/4 cup sugar
1/2 cup orange juice
3/4 cup sugar
1/2 cup firmly packed brown sugar
1 tablespoon freshly grated orange peel
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
Place figs and 1/4 cup sugar in food processor bowl fitted with metal blade. Add orange juice. Cover; process until smooth (1 to 2 minutes).
Place fig mixture in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (4 to 6 minutes). Remove from heat. Let set until cool (30 to 45 minutes).
Combine butter, 3/4 cups sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, orange peel and vanilla; continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed. Divide dough in half; wrap each in plastic food wrap. Refrigerate until firm (2 hours or overnight).
Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to form 10x9-inch rectangle. Spread with
of cooled fig mixture, leaving 1/2-inch border at two long sides. Roll up tightly, starting with short side, to form 9-inch log. Wrap in plastic food wrap. Repeat with remaining dough and filling. Freeze 2 hours or overnight.
Heat oven to 375°F.
Remove 1 log from freezer. Slice into 1/4-inch slices with sharp knife; place onto ungreased cookie sheets. Bake for 6 to 8 minutes or until lightly browned. Repeat with remaining log.
Nutrition Facts (1 cookie)
Dietary Fiber: <1g
Recipe #11266©2000Land O'Lakes, Inc.