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Fig Pistachio Pinwheel Cookies Recipe

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Delight in these Fig Pistachio Pinwheel Cookies, featuring a sweet and spiced fig jam filling with a hint of citrus and warm spices, all wrapped in tender sugar cookie dough. These visually stunning spiral cookies are perfect for festive gatherings or a delicious treat anytime.

Ingredients

Scale

Filling

  • 6 tbsp. (120 g) fig jam (such as Dalmatia Fig Spread)
  • 3/4 tsp. finely grated orange zest
  • 1/4 tsp. ground cardamom
  • 1/8 tsp. ground cinnamon
  • Pinch of kosher salt
  • 1/4 c. (30 g) finely chopped roasted shelled pistachios

Dough

  • 1 (15.5-oz.) package sugar cookie dough (such as Pillsbury)
  • 1/2 c. (60 g) all-purpose flour, plus more for dusting
  • Cooking spray

Instructions

  1. Prepare the filling: In a medium bowl, combine the fig jam, finely grated orange zest, ground cardamom, ground cinnamon, and a pinch of kosher salt. Stir in the finely chopped roasted pistachios until evenly mixed. Set aside.
  2. Prepare the dough: Break up the sugar cookie dough into small 1-inch pieces in a medium bowl. Add the 1/2 cup of all-purpose flour and incorporate it thoroughly using a rubber spatula to prevent stickiness.
  3. Roll out the dough: Divide the dough into two equal portions. Lightly flour a 10-inch square piece of parchment paper and the dough itself. Roll each portion into a roughly 9-inch by 8-inch rectangle on the parchment, dusting with more flour as needed to avoid sticking. Do this for each half on separate parchment pieces.
  4. Assemble the pinwheels: Spread the prepared fig and pistachio filling evenly over each dough rectangle, leaving a 1/2-inch border all around. Starting from the long side closest to you, roll the dough and filling tightly into a log using the parchment to guide the roll, pressing gently as you go to form a snug spiral.
  5. Chill the dough logs: Wrap each log in the parchment and then tightly in plastic wrap. Refrigerate for at least 2 hours, or up to overnight, until firm to make slicing easier.
  6. Slice and prepare for baking: Position oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Using a sharp serrated or chef’s knife, slice the chilled dough logs into 1/4-inch thick rounds with a gentle sawing motion. If any slices tear, gently press them back together with your fingers. Line two baking sheets with parchment and grease lightly with cooking spray. Place the cookie rounds cut side down on the sheets, spacing them 2 inches apart.
  7. Bake the cookies: Bake in the preheated oven for 10 to 15 minutes or until the edges are set and just beginning to turn golden. Remove from oven and let the cookies cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.

Notes

  • You can substitute fig jam with another fruit jam if desired, but figs provide a unique flavor that complements the spices and pistachios.
  • Make sure to chill the rolled logs thoroughly before slicing to maintain the pinwheel shape during baking.
  • Use a sharp serrated knife for clean, even slices to avoid tearing.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For added decoration, you can dust the cooled cookies lightly with powdered sugar.

Keywords: Fig Pistachio Cookies, Pinwheel Cookies, Sugar Cookie Spiral, Festive Cookies, Holiday Cookies, Fig Jam Cookies, Spiced Cookies

Find it online: https://flavorsbymaya.com/fig-pistachio-pinwheel-cookies-recipe/