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Ingredients
| dried figs: 8 oz (finely chopped) |
| granulated sugar: 1/4 cup |
| water: 3 Tbl |
| brandy (Cognac): 3 Tbl |
| almonds (whole): 1/4 cup (finely chopped) |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 1/4 tsp |
| multipurpose shortening: 2/3 cup |
| light brown sugar (packed): 1 cup (packed) |
| eggs: 1 |
| vanilla extract: 1/2 tsp |
| 2% milk: 2 Tbl |
Fig Pinwheels
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
120 min -
Servings
5 serving(s)
Tags
- In a small saucepan combine the figs, water and brandy. Bring to a boil, then reduce heat and cook and stir till very thick, about 2-3 minutes. Stir in almonds and cool.
- Combine shortening and butter until fluffy; add egg and vanilla. Add half the flour and milk, then stir in the remaining flour by hand.
- Cover and chill 30 minutes.
- Divide dough in half. Roll out one portion on a floured board into a 10x9 inch rectangle. Spread half the filling to within 1/2 inch of the edge.
- Roll up, jelly roll style, starting from the 9 inch edge. Pinch edge to seal. Repeat with remaining dough and filling.
- Wrap rolld in waxed paper and freeze 2 hours or chill overnight.
- Cut into 1/4 inch slices and put on greased cookie sheets.
- Bake at 350 degrees for 10-12 minutes. Cool on cookie sheet 1 minute, then remove to rack.