Recipe: Fig Pinwheels (Better Homes and Gardens recipe, 1988)

FIG PINWHEELS

FOR THE FILLING:
8 ounces dried figs (1 1/2 cups)
1/4 cup sugar
3 tablespoons water
3 tablespoons brandy (or water)
1/4 cup finely chopped almonds
FOR THE DOUGH:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup shortening
1 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
2 tablespoons milk

TO MAKE THE FILLING:
Finely chop figs or process in food processor bowl till finely chopped.

In a small saucepan combine figs, sugar, 3 tablespoons water, and brandy. Bring to boiling. Reduce heat; cook and stir 2 to 3 minutes or till very thick. Remove from heat; stir in almonds. Cool.

TO MAKE THE DOUGH:
Stir together flour, baking soda, salt, and cinnamon; set aside.

In large mixer bowl beat shortening for 30 seconds. Add brown sugar and beat till fluffy. Add egg and vanilla; beat well. Add half the flour mixture and the milk; beat till well mixed.

Stir in remaining flour by hand. Cover and chill 30 minutes or till easy to handle.

TO FILL:
Divide dough in half. On waxed paper or floured pastry cloth roll one portion of dough into a 10x9-inch rectangle. Spread half the cooled filling to within 1/2-inch of edges. Roll up jelly-roll style, beginning with 9-inch side and using pan per or cloth as a guide. Pinch edge to seal. Repeat with remaining dough and filling. Wrap rolls; chill overnight or freeze at least 2 hours till firm enough to slice.

WHEN READY TO BAKE:
Cut into 1/4-inch slices. Place on a lightly greased cookie sheet.

Bake in in 350 degree F oven for 10 to 12 minutes or till done. Cool on cookie sheet 1 minute; remove. Cool.

Makes about 5 dozen cookies
From: Recipelink.com
Source: Recipe magazine: Holiday Cooking, Better Homes and Gardens Creative Ideas, December 1988