Orange & Fig Pinwheels

Name: Orange & Fig Pinwheels
Prep time: 60 min
Total time: 6 h
Yield: 72 cookies
Ingredients: Cookie; 1 cup Land O Lakes® Butter softened; 3/4 cup sugar; 1/2 cup firmly packed brown sugar; 2 large Land O Lakes® Eggs; 1 tablespoon freshly grated orange zest; 1 teaspoon vanilla; 2 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; Filling; 1 (9-ounce) package dried Mission figs, chopped; 1/4 cup sugar; 1/2 cup orange juice

These beautiful cookies are better than a fig bar anytime!

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60 min

Prep Time

6 hrs

Total Time

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Ingredients

1 cup Land O Lakes® Butter, softened

³/₄ cup sugar

¹/₂ cup firmly packed brown sugar

2 large Land O Lakes® Eggs

1 tablespoon freshly grated orange zest

1 teaspoon vanilla

2 ³/₄ cups all-purpose flour

¹/₂ teaspoon baking soda

Filling

1 (9-ounce) package dried Mission figs, chopped

¹/₄ cup sugar

¹/₂ cup orange juice

How to make

STEP 1

Combine butter, 3/4 cups sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, orange zest and vanilla; continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.
STEP 2

Divide dough in half; wrap each in plastic food wrap. Refrigerate 2 hours or overnight until firm.
STEP 3

Place figs and 1/4 cup sugar in food processor bowl fitted with metal blade. Add orange juice. Cover; process 1-2 minutes or until smooth.
STEP 4

Place fig mixture into 2-quart saucepan. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture is thickened. Remove from heat. Let stand 30-45 minutes or until cool.
STEP 5

Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to form 10x9-inch rectangle. Spread with half 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.
STEP 6

Heat oven to 375°F.
STEP 7

Remove 1 log from freezer. Slice into 1/4-inch slices with sharp knife; place onto ungreased cookie sheets. Bake 6-8 minutes or until lightly browned. Repeat with remaining log.