Fig Pinwheels

INGREDIENTS

INSTRUCTIONS

Combine the figs, water, and granulated sugar in a small saucepan. Cook
over medium heat for about 5 minutes, stirring constantly, until the water
has been absorbed. Remove from the heat, stir in the walnuts, and set aside
to cool. In a bowl, whisk together the flour, baking soda, salt, and
spices. In a large mixing bowl, cream the butter and brown sugar with an
electric mixer at medium speed until pale and smooth. At low speed, beat in
the sour cream, and then the lemon extract. Stir in the flour mixture with
a wooden spoon. Turn the dough out onto a small baking sheet that has been
lined with wax paper. Shape with a rubber spatula into a rectangle about 8
by 6 inches. Cover with a second sheet of wax paper and refrigerate for 30
minutes.
Roll the dough out on the baking sheet to a 12-by-9-inch rectangle. Remove
the top sheet of wax paper. Spread the fig filling evenly on top, leaving a
1/2-inch border along the long sides. Fold over the border along one of the
long edges and roll the dough up tightly like a jelly roll. Crimp the
opposite border closed to seal. Wrap in the wax paper and refrigerate for
at least 3 hours. Preheat the oven to 375 F.
Cut the roll into 1/4-inch slices and place on ungreased cookie sheets.
Bake for about 12 minutes, until lightly colored and firm to the touch.
Cool the cookies for 1 minute on the sheets, then transfer to wire racks to
finish cooling.
Recipe is from _The Complete Cookie_ by Barry Bluestein and Kevin
Morrissey. Posted to EAT-L Digest by Felicia Pickering
<MNHAN063@SIVM.SI.EDU> on Aug 3, 1997

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