Wednesday, November 21, 2012

Fig Pinwheels

I was one of those odd little children who thought Fig Newtons were just AMAZING. I liked everything about them...including the "break them apart and stick them back together" aspect.
Guess it takes very little to amuse me!

I found this on the Martha Stewart site and tweaked it slightly.

They were addictive, hubby kept grabbing one every time he walked by the plate. 

Fig Pinwheels

2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
½ teaspoon baking soda
1 cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
2 large eggs
1 ¾ cups dried figs, stemmed
1 cup golden raisins
1 cup apple juice
1 cup orange juice


  1. Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside.
  2. Put butter and sugars in a bowl. Mix on medium speed until smooth, about 3 minutes. Mix in eggs.
  3. Reduce speed to low and gradually add in flour mixture.
  4. Divide dough in half, wrap each half in plastic. Refrigerate until firm, about 1 hour.
  5. Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10 by 12 inch rectangle, trim edges with a knife.
  6. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
  7. Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Puree in food processor until smooth.
  8. Spread half the filling over each rectangle. Starting with a long side, roll dough into a log.
  9. Wrap each roll in plastic. Refrigerate until firm, about 1 hour.
  10. Preheat oven to 350. Cut logs into ¼ inch thick slices. Transfer slices to parchment lined baking sheet.
  11. Bake cookies, rotating sheets halfway through, until edges turn golden brown. About 15 minutes. 

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