Fig-Cardamom Pinwheel Cookies
Cardamom has a flowery sweetness a little like ginger and is a favorite spice in Scandinavian and Indian recipes. If you don’t have cardamom substitute about half as much ground ginger for this recipe.
Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 10 to 12 minutes
- 1 cup butter, softened
- 1 cup powdered sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons grated lemon zest
- 1 package (6-ounces) Sun-Maid Calimyrna Figs, stems trimmed
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cardamom
- 1/4 cup water
COMBINE butter, both sugars, egg and vanilla in a large bowl.
BEAT with electric mixer until smooth.
MIX in flour, baking soda and lemon zest.
PLACE Place dough on an 18-inch long piece of plastic wrap. Pat into a 5x7x1-inch thick rectangle. Wrap and refrigerate 30 minutes or until firm.
CHOP figs into approximately 1/4-inch pieces. Mix figs, sugar, cardamom and 1/4 cup water in a small saucepan. Bring to a boil. Cover and simmer over medium heat until water is absorbed, about 5 minutes. Cool.
ROLL dough on plastic wrap with a lightly floured rolling pin, to a 10x15x1/4-inch rectangle. Spread fig mixture over dough (layer will be thin), leaving 1 inch along one long edge uncovered. Starting at filled long edge, use plastic to help roll dough into a log. Wrap roll in plastic. Freeze until firm, about 1 hour, or up to 2 months well-wrapped.
PREHEAT oven to 350ºF.
CUT roll into 1/4-inch thick slices. Place on parchment lined or lightly greased baking sheet. Bake 10-12 minutes until edges are lightly browned. Cool on pan 2 minutes. Transfer cookies to wire rack to cool completely. Store in airtight container up to 2 weeks.
Makes 3 dozen.