Fig Pinwheel Icebox Cookies Recipes

ICEBOX PINWHEEL COOKIES

Steps:

• Sift the flour, baking powder, and salt together and set aside.
• In a mixer with a paddle attachment cream the butter well; then add the sugar and continue creaming until light and fluffy. Add the eggs 1 at a time and then the vanilla.
• On the low setting, add the dry ingredients and mix just until combined. Divide the dough in half and return half the dough to the mixer. Add the warm melted chocolate and mix to combine. Shape both pieces of dough into 4 by 4-inch square, and wrap them in plastic wrap and chill for 30 minutes.
• Cut each square into 4 strips then place them on a sheet pan and keep chilled while you roll out the dough. Between pieces of parchment paper, roll out a piece of chocolate dough into a rectangle 6 by 7 inches (have a ruler nearby). Roll a piece of vanilla dough out into a 6 by 6-inch square. Peel off the top pieces of parchment from both doughs and flip the vanilla dough onto the chocolate, allowing 1/2-inch border of chocolate dough around the top and bottom. Press the 2 doughs together lightly with a cake pan or other flat pan. Peel off the top piece of parchment and fold the 1/2-inch of over hanging chocolate dough up and over the vanilla dough. Use the parchment to roll up the dough into a tight pinwheel. Wrap in plastic wrap and chill 4 to 5 hours (roll the dough a couple times the first hour so it doesn't develop a flat side). Repeat with the remaining pieces of dough.
• Preheat the oven to 350 degrees F.
• Butter a sheet pan. Unwrap the roll and cut into 1/4-inch slices. Place them 1 1/2 inches apart on the sheet pan and bake for 9 to 11 minutes.

FIG PINWHEELS

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ½ cup (100 grams) granulated sugar, and brown sugar at medium speed until well combined, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg.
• In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
• On a lightly floured silicone baking sheet or a lightly floured large sheet of parchment paper, roll dough into a 16x10-inch rectangle. Refrigerate for 30 minutes.
• In a small saucepan, combine figs, orange juice, and remaining ¼ cup (50 grams) granulated sugar; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, for about 5 minutes. Remove from heat, and let stand for 30 minutes.
• In the work bowl of a food processor, pulse fig mixture until smooth, stopping to scrape sides of bowl. Transfer to a small bowl; stir in walnuts and orange zest. Let mixture cool slightly, about 20 minutes.
• Using a small offset spatula, spread fig mixture onto dough, spreading completely to edges. Starting with one long side, roll up dough, jelly roll style. Wrap in plastic wrap. Refrigerate, seam side down, until firm, 20 to 30 minutes.
• Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Using a serrated knife, cut ½ inch off each end of dough log. Cut log crosswise into ⅜-inch-thick slices. Place 1 inch apart prepared pans. (For best shape, refrigerate sliced dough until ready to bake.)
• Bake until tops are set and bottoms are golden, 12 to 14 minutes. Remove from pans, and let cool completely on wire racks. Dust cooled cookies with confectioners' sugar. Store in an airtight container for up to 1 week.

FIG PINWHEELS

Steps:

• Trim store-bought pie dough into an 8-inch square. Pulse 1 cup dried figs, 1/2 cup pitted dates, a pinch of cinnamon, 1/2 teaspoon orange zest, 1 1/2 teaspoons orange juice and 1 tablespoon butter in a food processor. Spread over the dough and roll into a log; chill 30 minutes. Cut into 1/2-inch-thick slices and bake 12 to 15 minutes at 375 degrees.

FIG PINWHEEL ICEBOX COOKIES

Steps:

• 1. Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Mix butter and sugars on medium until smooth, about 3 minutes. Mix in eggs, gradually mix in flour mixture. Divide dough in half, and wrap each in plastic. Refrigerate until firm. 2. Transfer dough half to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes. 3. Make filling: Bring figs, raisins, and juices to a simmer. Cook on medium, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth. 4. Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm. 5. With oven on 350 degrees, cut logs into 1/4-inch-thick slices, transferring to baking sheets lined with parchment paper. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days. 6. How to roll fig pinwheels: After spreading fig filling over chilled dough, gently but tightly roll the dough, starting with a long side, into a log. Wrap in plastic; chill 1 hour or overnight. To keep pinwheels from flattening on one side, remove the log from the refrigerator from time to time, and roll it again on a flat surface. Then cut the log into 1/4-inch-thick rounds, rerolling it as needed to retain shape.

ALMOND ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in waxed paper. Refrigerate for 2 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.