lumicero/recipes-ing2inst huggingface dataset:
Title: Cheap and Easy Bread Pudding
Ingredients:
- 4 eggs
- 2 heavy cream
- 1/4 sugar
- 2/3 vanilla extract
- 1 raisins
- 3/4 salt
- 1 unsalted butter
- 2 Great Big Poufy Buns
- 3
Instructions:
1. Butter a 7 x 11" baking dish.
2. Trim the dark crust tops off of the rolls and cut them into large cubes, about 1 1/2 inches.
3. Mix custard ingredients well and pour over the cubed rolls. Dot with butter Cover with plastic wrap and refrigerate several hours or overnight until custard soaks into the stale Recipe #379727.
4. Remove the pudding from the fridge and let it come to room temperature and then preheat the oven to 350*
5. Leave the plastic wrap on and then cover tightly with foil. Set into a hot water bath and bake covered for 40 minutes. Remove foil and plastic wrap and continue baking another 15 - 20 minutes or until a knife inserted in the center comes out clean.
6. Variations include orange zest, almond extract, citron, currants, what you like.
7. We like it plain but you can add a rum sauce at serving time if you like.
8. Easy, plain and yummy.
Title: Deep Chocolate Cake With Double-Malt Topping
Ingredients:
- 1/2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 butter
- 2/3 sugar
- 1 3/4 eggs
- 3 vanilla
- 4 milk
- 2
- 1 1/2
- 2
- 1/3
- 2
Instructions:
1. Preheat oven to 350*.
2. Grease 3 8x8x2 inch baking pans; lightly dust each pan with 1 tsp of the cocoa powder.
3. In medium bowl stir together flour, remaining cocoa powder, baking powder and baking soda; set aside.
4. In large bowl beat the butter with an electric mixer on medium-high speed for 30 sec.
5. Add sugar; beat until combined.
6. Add eggs, one at a time, beating for 20 sec after each.
7. Beat in chocolate and vanilla.
8. Alternately add flour mixture and milk, beating on low speed until thoroughly combined.
9. Divide batter into prepared pans; spread evenly.
10. Bake for 17-20 min or until toothpick comes out clean.
11. Cool in pans on wire rack for 20 minute Remove cakes from pans. Transfer cakes to wire racks; cool completely.
12. Frosting:.
13. In saucepan over med-high heat bring cream just to boiling.
14. Stir malt powder.
15. Add milk chocolate pieces (do not stir). Cover; set aside 5 minutes.
16. Stir until smooth. Transfer to large mixing bowl. Mixture will be thin.
17. Cover and refrigerate 3 hours or until frosting is thoroughly chilled.
18. Set bowl of frosting in a larger bowl of ice water. Beat with mixer on medium speed for 3 minutes or until fluffy and of spreading consistency. (The frosting will turn light brown with beating.).
19. Assembly:.
20. Spread cup of frosting on two of the layers and stack. Add top layer; frost the top and sides reserving some frosting for the piping. Use this to decorate cake. Decorate the cake with whole, halved, or coarsely chopped malted milk balls.
Title: Low-Fat Mango Cake
Ingredients:
- 5 self-raising flour
- 425 mangoes
- 2 -3 Splenda sugar substitute
- 1 vanilla essence
- 2 low-fat margarine
- 1
- 1/2
Instructions:
1. Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
2. Use the low-fat spread to grease an 8-inch loaf tin.
3. In a large bowl, whisk the egg-whites to a froth.
4. In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
5. Fold the whisked whites into this mixture.
6. Pour into the greased tin and bake for 30-40mins.
7. Let cool, then slice.
Title: Ruth Moulton's Spice Balls
Ingredients:
- 12 unsalted butter
- 1 1/4 sugar
- 1 egg
- 1/4 molasses
- 2 all-purpose flour
- 2 baking soda
- 1 ground cinnamon
- 1 ground cloves
- 1/2 nutmeg
- 1/2 ground ginger
- 1/2 table salt
- 1/4 sugar
Instructions:
1. Combine the butter and 1 cup of the sugar in the bowl of an electric mixer. Beat until light and fluffy, 3 to 5 minutes. Beat in the egg and molasses.
2. Sift the flour, soda, cinnamon, cloves, nutmeg, ginger, and salt together onto a piece of parchment. Add to the butter mixture in 2 batches, beating just until combined. Cover with plastic wrap and chill for 2 to 3 hours.
3. Preheat the oven to 350°F Place the remaining 1/4 cup sugar in a pie plate. Shape the dough into walnut-size balls and roll in the sugar to coat. Arrange 2 inches apart on greased baking sheets and bake until cracked and dry but still soft, about 10 minutes. Cool on the baking sheets for 5 minutes, then transfer to cool on wire racks.
Title: Eggless Autumn Spice Cookies
Ingredients:
- 2 flour
- 1 salt
- 2 ground cinnamon
- 1 1/2 ground cloves
- 2 ground ginger
- 2 baking soda
- 1/2 dark brown sugar
- 1/2 white sugar
- 1/4 sugar
- 2/3 maple syrup
Instructions:
1. Preheat oven to 350.
2. Mix flour, baking soda, ginger, cloves, cinnamon, and salt. Set aside.
3. Cream butter and sugars until fluffy.
4. Add maple syrup, blend.
5. Slowly add the dry ingredients, mix well.
6. Drop a tablespoon at a time in the reserved sugar, coat and roll in to a ball.
7. Place on parchment lined cookiesheet at least an inch apart.
8. Bake for 12-14 minutes or until lightly golden brown.
9. Cool on a wire rack.
10. Store in a sealed bag.
Title: Tapioca Pudding (using Minute Tapioca)
Ingredients:
- 1/3 sugar
- 3 minute tapioca
- 2 3/4 milk
- 1 egg
- 1 vanilla extract
Instructions:
1. Mix sugar, tapioca, milk and egg in a saucepan, let set 5 minutes.
2. Cook on medium heat, stirring constantly, til mixture comes to a full boil.
3. Remove from heat, then stir in vanilla.
4. Cool 20 minutes, then stir.
5. Serve warm or cold.
Title: Reduced Fat Baking Mix Toll House Bar
Ingredients:
- 3 butter
- 2/3 margarine
- 3/4 applesauce
- 1/2 granulated sugar
- 1 brown sugar
- 2 vanilla
- 2 1/4 eggs
- 1 baking mix
- 12 oatmeal
- chocolate chips
Instructions:
1. Preheat oven to 350*.
2. Combine butter or margarine, applesauce, sugars, and vanilla in a large bowl, mixing well.
3. Add eggs and beat until well blended.
4. Add baking mix and mix well.
5. Stir in oatmeal and chocolate chips.
6. Pour batter into a 9 X 13 greased pan.
7. Bake for 30 minutes or until browned and springy to the touch.
8. Cool completely and cut into bars.
Title: Praline Pudding Cake
Ingredients:
- 3/4 dark brown sugar
- 1 1/4 all-purpose flour
- 1 all-purpose flour
- 3/4 granulated sugar
- 1/3 pecans
- 1 baking powder
- 1/4 salt
- 1/2 1% low-fat milk
- 2 margarine
- 1 1/2 butter
- 1 3/4 vanilla extract
- 2 boiling water
- pecans
Instructions:
1. Preheat oven to 350 degrees.
2. Combine brown sugar and 1 tablespoon flour in a small bowl. Mix 1 1/4 cups flour with granulated sugar, 1/3 cup pecans, baking powder and salt in a medium bowl; make a well in center of mixture. Combine milk, margarine, and vanilla in a bowl; add to flour mixture. Stir just until moist.
3. Spread batter into an 8 inch square baking pan; sprinkle with brown sugar mixture. Pour boiling water over batter (do not stir). Bake at 350 degrees for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center. Serve warm with whipped topping. Garnish with pecans if desired.
Title: The Ultimate Cookies
Ingredients:
- 5 oatmeal
- 2 butter
- 2 brown sugar
- 2 white sugar
- 4 eggs
- 2 vanilla
- 4 flour
- 2 baking soda
- 2 baking powder
- 1 salt
- 1 raisins
- 1 craisins
- 1 chocolate chips
- 1
- 24
Instructions:
1. Pre-heat oven to 375.
2. Measure oatmeal, and blend in a blender to a fine powder like flour.
3. Cream the butter and both sugars.
4. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and baking soda.
5. Add chocolate chips, nuts, raisins, craisins, and toffee chips.
6. Roll into walnut size balls, and place two inches apart on a cookie Sheet.
7. Bake for 10 to 12 minutes.
Title: Sweet Peanut Butter Cookies
Ingredients:
- 3/4 peanut butter
- 1/2 butter
- 1/2 margarine
- 1/2 brown sugar
- 1 granulated sugar
- 1/2 egg
- 1 1/2 vanilla
- 3/4 all-purpose flour
- 1/4 baking soda
- salt
- granulated sugar
Instructions:
1. In medium mixing bowl beat together peanut butter, butter, brown sugar, 1/2 cup granulated sugar, egg and vanilla until creamy.
2. Blend in flour, soda and salt.
3. Cover. Refrigerate at least 1 hour.
4. Form dough into 24 balls, each about 2-inches in diameter.
5. Arrange about 2-inches apart on two cookie sheets.
6. Flatten with fork dipped in granulated sugar to form criss-cross pattern.
7. Bake in preheated 325°F degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown.
8. Cool on wire racks.
Title: Chocolate Frosting
Ingredients:
- 1/2 butter
- 1/4 cocoa powder
- 8 cream cheese
- 1 powdered sugar
- 2 buttermilk
- 1 vanilla
Instructions:
1. In the bowl of an electric mixer combine the butter, cocoa powder and cream cheese over low speed and mix until thoroughly combined.
2. Increase speed to high and cream ingredients until light and fluffy.
3. Reduce speed to low and slowly add the powdered sugar, buttermilk, and vanilla.
4. Beat until mixture is smooth and thoroughly combined.
5. Frost cake as usual.
Title: Spice Rum Cake
Ingredients:
- 1 milk
- 1 sour cream
- 1/3 rum
- 1/4 eggs
- 1/4 cinnamon
- 4 powdered sugar
- 1 butter
- 1 rum
- 1
Instructions:
1. Cake Preheat oven to 350 degrees F.
2. Mix cake mix, milk, cooking oil, sour cream, rum, eggs and cinnamon.
3. Beat on low speed until just moistened.
4. Turn to medium speed and beat 2 minutes.
5. Pour into prepared Bundt pan and bake 35- 40 minutes, or until toothpick inserted in center comes out clean.
6. Cool in pan on wire rack for 10 minutes, then remove and cool completely before glazing.
7. Glaze Mix powdered sugar, melted margarine and rum.
8. If glaze is not quite thin enough to drizzle, you may thin by adding 1/2 teaspoon water at the time to get the consistency you want.
9. Drizzle over cake.
Title: Maple Meringues
Ingredients:
- 3 sugar
- 2/3
- 1/4
Instructions:
1. Beat egg whites until foamy. Continue to beat while gradually adding sugar. Beat until whites are stiff but not dry, add maple extract and beat just to combine.
2. Drop by spoonful onto a silpat covered baking sheet.
3. Bake for 45 min in a preheated oven at 200F, then turn off the oven but leave the meringues in for another hour. Remove from the oven and transfer to a cooling rack.
Title: Ritz Cracker Cherry Dessert (No Bake)
Ingredients:
- 24 sugar
- 1 cream cheese
- 8 milk
- 4 vanilla
- 1 cherry pie filling
- 1
Instructions:
1. Place the crumbs in bottom of pie or serving dish (reserving a small bit for garnish).
2. Cream together the sugar, cream cheese, milk and vanilla until light and set aside.
3. Prepare the dream whip according to package directions and mix the dream whip with the sugar and cheese mixture. Place this on top of crumbs, Top this with the cherry pie filling and sprinkle with a little of the cracker crumbs.
4. Chill then serve.
Title: Easy Lemon Snack Cake
Ingredients:
- 1 1/4 flour
- 1 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1 egg
- 2 lemons
- 1/4 butter
- 3/4 margarine
- 3/4 milk
- 1 powdered sugar
- 2 -3 butter
- margarine
- lemon juice
Instructions:
1. Heat oven to 350º. Combine flour, sugar, baking powder, and salt in a lightly greased 8x8 square baking pan. Make 2 indentations in flour mixture. Set aside.
2. Combine egg and lemon peel in small bowl with fork; pour into 1 indentation. Pour 1.4 cup melted butter in other indentation. Pour milk over all; mix well. (Some lumps will remain).
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
4. Combine powdered sugar, 1 tablespoon melted butter and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake.
Title: Bird's Strawberry Cake With Lemon Filling
Ingredients:
- 1 sugar
- 1 cornstarch
- 1/4 salt
- 1/4 half-and-half
- 4 lemon juice
- 1 butter
- 3 vanilla
- 3 eggs
- 1/2 water
- 1 Cool Whip
- 3 fresh strawberries
- 1/3
- 1 1/3
- 12
Instructions:
1. LEMON CURD: In a microwave safe bowl mix sugar, cornstarch, salt, egg yolks, half and half, and lemon juice. Whisk until blended.
2. Place in the microwave and cook on high for 2 minutes. Remove and whisk to smooth. Repeat this two times until pudding has thickened.
3. Add in the butter and vanilla. Mix well until the butter is melted.
4. Cover with plastic wrap directly on top of the filling and chill at least 4 hours (overnight is best).
5. CAKE: Make cake according to package directions. (You can either make a 9x13 cake or a layer cake. I usually use 3 round cake pans, and make a tri-tier cake). Cool completely.
6. ASSEMBLY: Spread lemon curd over top of cake for a 9x13, and top of first and second layer only if making a layer cake.
7. Spread cool whip over top (and sides if making a layer cake). Refrigerate 4-8 hours.
8. Garnish with fresh strawberry slices. Serve. (Keep leftovers refrigerated).
Title: Easy-Peasy Sugar Butterflies
Ingredients:
- 40 wonton skins
- 3 canola oil
- 1/3 - 1/2 powdered sugar
Instructions:
1. Heat oil to very hot in deep fryer or large pot.
2. Place skins on work area and keep covered with tea towel so they don't dry out.
3. Working one at a time, place skin down in a diamond pattern.
4. With a sharp knife, make a straight slit of about 1/2 inch(like a 1) in the center of skin.
5. Pick wonton up in left hand, take right tip with right hand and push down through slit. Reach behind slit with left hand gently holding tip. Take hold of left tip of diamond and pull to the right while pulling first tip at the same time. (reverse if you are a lefty).
6. The middle will be wrinkly. As each is done, place under a slightly moist tea towel so they don't dry out.
7. You can practice doing this first on a paper napkin. After doing a few, it becomes very easy.
8. Fry quickly in batches until golden brown.
9. Drain on brown paper bags.
10. Sprinkle with powdered sugar when just slightly warm. Another way is to put sugar in a paper bag, add four of five wontons, shake gently.
11. Remember to allow time to drain or sugar will get clumpy.
Title: Chocolate Peanut Butter Moon Pies
Ingredients:
- 1 unsalted butter
- 3/4 light brown sugar
- 3 pure vanilla extract
- 1 egg
- 2 all-purpose flour
- 2 1/4 salt
- 4 chunky peanut butter
- 1 light corn syrup
- 2/3 cream of tartar
- 1 confectioners' sugar
- cinnamon
Instructions:
1. In a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the brown sugar and beat at medium-high speed until fluffy, 3 minutes. Beat in 1 teaspoon of the vanilla and the 1 whole egg. Add the 2 1/4 cups of flour and 1/2 teaspoon of salt and beat until a soft dough forms. Divide the dough into 2 mounds and transfer to 2 sheets of plastic wrap. Pat each mound of dough into a 1/3-inch-thick square, wrap and refrigerate until firm, 20 minutes.
2. Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with 1 square at a time, on a floured work surface, roll the dough out to a 13-inch square, 1/8 inch thick. Using a 2 1/2-inch biscuit cutter, stamp out rounds and arrange them 1/2 inch apart on the baking sheets; repeat with the second square of dough. Gather the scraps and refrigerate until firm. Reroll and cut out more rounds, using the scraps only once. Refrigerate the cookies just until firm, about 10 minutes.
3. Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned, shifting the pans halfway through baking. Let cool slightly, then carefully invert the cookies onto racks and let cool completely.
4. Spread the melted chocolate on half of the cookies and the peanut butter on the other half. Allow the chocolate to set.
5. In a small saucepan, boil the corn syrup over high heat without stirring until it registers 230° to 235° (thread ball) on a candy thermometer. Meanwhile, in a clean standing mixer fitted with the whisk, beat the 2 egg whites with the cream of tartar and a pinch of salt until firm peaks form. Slowly drizzle in the hot corn syrup and beat at high speed until glossy, about 2 minutes. At medium-low speed, beat in the remaining 2 teaspoons of vanilla and the 1 cup of confectioners' sugar.
6. Transfer the marshmallow to a pastry bag with a plain 1/2-inch tip or a large zippered plastic bag with the corner snipped off. Pipe 1 1/2-tablespoon mounds of the marshmallow onto the chocolate-covered cookies. Top with the peanut butter–covered cookies and press lightly to spread the marshmallow to the edges. Let the moon pies stand in an airtight container for 2 hours (they will soften slightly) before dusting with confectioners' sugar, cocoa and cinnamon and serving.
Title: Applesauce Bars
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 3/4 cinnamon
- 1/4 nutmeg
- 1/2 butter
- 1 margarine
- 2 granulated sugar
- 1 eggs
- 1 1/2 vanilla extract
- 1 applesauce
- 1 pecans
- walnuts
- raisins
- powdered sugar
Instructions:
1. In a bowl or other container, mix flour with baking soda, cinnamon, and nutmeg.
2. In a large mixing bowl, cream butter with sugar until light and fluffy.
3. Add eggs and vanilla; beat well.
4. Stir in flour mixture.
5. Add applesauce, pecans and raisins and stir until blended.
6. Pour into a greased and floured 15x10x1-inch jelly roll pan.
7. Bake in preheated 350° oven 25 minutes, or until done.
8. Cool applesauce bars on rack then cut in 2-1/2 x 1-inch bars and sprinkle with sifted powdered sugar.
Title: Cinnamon Infused Raisins
Ingredients:
- 1 raisins
- 2 hot water
- 1 cinnamon
Instructions:
1. Mix cinnamon in hot water until fully blended.
2. add Raisins.
3. Let sit for 15-20 minutes.
4. strain raisins and add them to your recipe for plump raisins with a hint of cinnamon flavor.
Title: Tsoureki Balls
Ingredients:
- 6 coconut
- 1 sweetened condensed milk
- 1
Instructions:
1. To get the tsoureki crumbs, slice any dry tsoureki loaf you may have or any leftover pieces, chop and then grind it in a small chopper until you have 6 cups which you place in a large bowl.
2. Add the almonds and coconut and mix well.
3. Add the condensed milk and mix carefully, you should have a moist mixture which easily sticks together, if it is too wet add more crumbs.
4. Make small balls and roll in coconut.
5. Variations: You can add some finely chopped glace fruits or fruit peel.
6. Hazelnut meal can be used instead of almond meal.
7. You can roll the balls in white sprinkles or dip them in white chocolate instead of the coconut.
Title: Apple Crisp With Oatmeal Cookie Crust
Ingredients:
- 1/4 butter
- 1/4 brown sugar
- 1 vanilla extract
- 1/4 flour
- 1/4 quick oats
- 1 cinnamon
- 1/4 nutmeg
- 1/4 ginger
- 1 clove
- 1 cardamom
- 1 allspice
- 1 lemon juice
- 1 granny smith apple
- 2 baking apples
Instructions:
1. Cream 1/4 cupsugar, butter together, stirr in flour, 1 tsp cinnamon and oats and form into crust on greased pan, saving 40 percent of the dough for the top layer of crust.
2. Simmer granny smith or other tart apples with lemon juice, unti mushy, allow to cool and marinate sweet baking apples with tart mixture for 4 hours.
3. Blend remaining spices, brown sugar and rub over apples.
4. Add apples to crusted sheet and crumble remaining dough over apples.
5. Bake at 350 for 25 to 40 minutes, checking every 5 minutes to make sure batch is not overdone.
Title: Fried Bread Cookies
Ingredients:
- 4 eggs
- 2 milk
- 1/2 salt
- 1/2 sugar
- 2 walnuts
- 1
Instructions:
1. Cut crusts off of the bread and cut into 1 inch wide strips.
2. Beat egg.
3. Add egg to milk, salt, and sugar.
4. Dip the bread strips into batter.
5. Roll in chopped nuts.
6. Deep fry (385 degrees) until brown or bake in oven (450 degrees) 15 minutes.
Title: England's Victorian Sponge Cake
Ingredients:
- 2 cake flour
- 2 baking powder
- 1/4 salt
- 1/2 lemon, zest of
- 1 sugar
- 1 unsalted butter
- 4 eggs
- 2 milk
- 1/4 vanilla extract
- 1 heavy cream
- 1 confectioners' sugar
- strawberry
Instructions:
1. Preheat oven to 350 degrees. Lightly butter and flour 2 - 8" round cake pans. Sift flour, baking powder, and salt together twice. Set aside.
2. In a food processor or blender, process or blend (on highest speed) lemon zest and granulated sugar until finely ground, about 1 minute. Pour into large mixing bowl. Add softened butter. Beat at medium speed of electric mixer until light and fluffy, about 3 minutes. Set aside.
3. In a 2-cup measuring cup, whisk eggs, milk, and vanilla. Add to butter mixture 2 tablespoons at a time, beating well after each addition and adding 1 tablespoon flour mixture during the last 3 additions.
4. Gradually beat in remaining flour mixture, beating until smooth and shiny. Pour into prepared cake pans. Smooth tops.
5. Bake in preheated oven at 350 degrees F (180 degrees C) for 25 to 30 minutes until top is golden-brown and springs back when lightly touched in center. Cool in pans set on racks for 10 minutes. Remove from pans and cool completely on racks.
6. Assembling the Cake: Invert one cooled cake layer on serving plate. Spread with jam, then half of the whipped cream, leaving a 1-inch border around edge of cake.
7. Top with second cake layer, right side up. Sift confectioners' sugar over top of cake or top cake with remaining half of whipped cream.
8. Cover and refrigerate cake until serving time. Garnish with fresh strawberries, if desired.
Title: Chocolate-Berry Bliss
Ingredients:
- 2 nonfat milk
- 1 fat-free sugar-free instant chocolate pudding mix
- 1/2 Cool Whip Free
- 1 fresh strawberries
Instructions:
1. POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Gently stir in whipped topping.
2. SPOON half of the pudding mixture evenly into six dessert glasses. Top with layers of strawberries and the remaining pudding mixture.
3. REFRIGERATE at least 1 hour before serving. Store leftover desserts in refrigerator.
Title: Fig Swirls
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 4 cream cheese
- 1 vanilla
- 1 dried mission figs
- 1 honey
- 3/4 orange zest
- 2 cinnamon
- 2
- 1/2
Instructions:
1. Make pastry dough: Whisk together flour, baking powder, baking soda, and salt in a bowl.
2. Pulse butter, cream cheese, yolk, and vanilla in a food processor until smooth, then add flour mixture and pulse until dough just forms a ball.
3. Halve dough and form each half into a roughly 6- by 2-inch rectangle. Chill, wrapped in plastic wrap, until firm, about 1 1/2 hours.
4. Make filling: Purée figs, honey, juice, zest, and cinnamon in cleaned food processor until almost smooth.
5. Make logs: Roll out 1 piece of dough between 2 sheets of wax paper into a 10- by 8-inch rectangle (about 1/3 inch thick), long side facing you. Remove top sheet of wax paper and gently spread one fourth of fig mixture over bottom half of dough, leaving a 1/4-inch border. Using wax paper as an aid, roll dough, jelly-roll style, halfway, enclosing fig mixture. Flip dough, with wax paper. Remove paper. Spread with one third of remaining fig mixture and roll in same manner, to form an S-shaped log. Make another log. Chill logs, wrapped in wax paper, until firm, at least 4 hours.
6. Bake cookies: Put oven rack in middle position and preheat oven to 375°F.
7. Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake until pastry is pale golden, 12 to 15 minutes. Transfer to racks to cool.
8. Unbaked logs can be chilled up to 3 days.
9. Keep cookies layered between sheets of wax paper or parchment, in an airtight container at room temperature for up to 1 week.