Fig Pinwheels
I found this recipe at a freinds, quickly wrote down the ingredients without the preparation notes. Cannot remember the name of the book, but it was all cookies with nice snaps. I changed the recipe a bit, because really, why soak dried fruit in juice when you can soak it in scotch. This recipe needs a night for the dough to "set" in the fridge. It will make the slicing of the pinwheels so much easier.
Here's a break down.
Day one: make fig paste and dough. If you can time it right, roll out and fill the dough that day evening.
Day two: Slice cookies and bake.
(ok, I took 3 days to finally get the finished cookies, but that is only because I didn't have the prep notes)

Fig Filling

1 ¾ cup dried figs, stemmed
1 cup dates, seeded
1 cup scotch
1 cup orange juice

Cookie dough

1 cup unsalted butter
¾ cup granulated sugar
¼ cup light brown sugar
2 large eggs
2 ½ cups all purpose flour
1 teaspoon salt
½ teaspoon baking soda

Make the filling. Soak the figs and dates in the scotch and orange juice overnight. Puree the mixture in the food processor until it forms a paste. Reserve.
Make the cookie dough. Cream the butter and sugars together in a mixer on medium speed. Add the eggs one at a time, mixing thoroughly after each addition. Stir the flour, salt and baking soda in a bowl with a whisk to combine well. Add to the creamed butter mixture a cup at a time, blending briefly between each addition. Divide the dough in half, wrap each in plastic wrap and press into a rectangular brick. Cool in the fridge for 4 to 6 hours, until well chilled.
Make the cookies. Dust the counter with flour. Roll one of the bricks out into a rectangular shape about ¼ of an inch thick, using a little more flour for dusting if necessary. The finished dough should be approximately 14” long by 8” wide. Trim the edges so that the corners approximate 90 degree angles. Spread the reserved fig paste evenly over the surface of the sheet of dough. Leave a small amount of dough showing on all the edges as the fig paste should expand as the dough is rolled.
Roll the dough into a log.Using a spatula to help you lift the back edge, (the long edge), and roll it gently towards you, not pressing hard but also trying to not create a gap in the rolled log. Wrap the rolled dough in plastic wrap and chill for 6 hours, or overnight.
Bake the cookies. Preheat the oven to 350. Cut the logs into ¼ inch slices using a sharp, thin-bladed paring knife and place the rounds on parchment lined cookie sheets. I use the tip of the paring knife and my fingers to gently press the cookies into rounds, (the cutting often pushes them a little flat). Bake for 15 minutes. Let cool for a few minutes on the cookie sheet, then transfer to wire racks to finish cooling. Makes about 40 cookies, (I think, I haven’t counted them yet and we have eaten tons already)