Description
Delightful Fig Pistachio Pinwheel Cookies featuring a fragrant blend of fig jam, orange zest, and warm spices rolled in a tender sugar cookie dough. These elegant spiral cookies are perfect for tea time or festive occasions, combining a sweet and nutty filling with a crisp, buttery exterior.
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
Cookie 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
- Prepare the filling: In a medium bowl, combine fig jam, finely grated orange zest, ground cardamom, ground cinnamon, and a pinch of kosher salt. Stir well, then mix in the finely chopped roasted pistachios. Set the filling aside.
- Prepare the dough: Break up the sugar cookie dough into small 1-inch pieces in a medium bowl. Add 1/2 cup of all-purpose flour and mix with a rubber spatula until just incorporated to prevent stickiness during rolling.
- Roll out the dough: Divide the dough in half. Lightly flour a sheet of parchment paper (about 10-inch square) and the surface of one half of the dough. Roll the dough on the parchment into a roughly 9 x 8-inch rectangle, dusting with more flour as needed to avoid sticking. Repeat this process with the second half of the dough on another piece of parchment.
- Spread the filling and roll: Evenly divide the fig-pistachio filling between the two dough rectangles. Spread it out, leaving a 1/2-inch border around all edges. Starting from the long side nearest to you, use the parchment paper to guide and gently roll the dough into a tight log, pressing to keep the spiral snug but not tearing the dough.
- Chill the logs: Wrap each log tightly in parchment paper, then in plastic wrap. Refrigerate for at least 2 hours or up to overnight until firm enough to slice thinly.
- Preheat the oven: Place oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper and lightly spray with cooking spray to prevent sticking.
- Slice the cookies: 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.
- Arrange and bake: Place the cookie slices cut side down on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 15 minutes, or until the edges are set and just starting to turn golden.
- Cool the cookies: Let the cookies cool on the baking sheets for 10 minutes, then transfer them to wire racks to cool completely before serving.
Notes
- Ensure the dough is well chilled before slicing to prevent the pinwheels from losing their shape.
- If the dough becomes too soft while working, chill it briefly before continuing.
- These cookies can be stored in an airtight container at room temperature for up to 4 days.
- For extra flavor, consider toasting the pistachios yourself before chopping.
- Use a serrated knife for cleaner, more precise slices.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Fig cookies, Pinwheel cookies, Pistachio cookies, Sugar cookie recipe, Holiday cookies, Spiced cookies, Fruit jam cookies
