Description
These Fig Pistachio Pinwheel Cookies are delightful treats featuring a sweet fig jam filling infused with orange zest, warming cardamom, and cinnamon, accented by crunchy roasted pistachios. Rolled into a spiral shape within tender sugar cookie dough, these cookies are chilled to set and then baked to golden perfection, offering a delicious blend of flavors and textures perfect for any occasion.
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 cup (30 g) finely chopped roasted shelled pistachios
Dough
- 1 (15.5-oz.) package sugar cookie dough (such as Pillsbury)
- 1/2 cup (60 g) all-purpose flour, plus more for dusting
- Cooking spray
Instructions
- 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 this filling aside for later use.
- 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 mix with a rubber spatula until the flour is fully incorporated into the dough.
- Divide and Roll Dough: Divide the dough into two equal portions. Lightly dust your work surface and a 10-inch square piece of parchment paper with flour. Roll out one portion of dough on the parchment into a 9-inch by 8-inch rectangle, with the longer side facing you. Use additional flour as needed to prevent sticking. Repeat this step with the other half of the dough on a separate piece of parchment.
- Spread Filling and Roll Log: Evenly divide the fig and pistachio filling between the two dough rectangles, spreading it out while leaving a 1/2-inch border all around. Starting at the long edge nearest to you, use the parchment paper to help roll the dough into a tight log. Gently press as you roll to keep the spiral snug and compact.
- Wrap and Refrigerate: Wrap each dough log tightly in the parchment paper, then secure with plastic wrap. Place the wrapped logs in the refrigerator and chill until firm, for at least 2 hours or up to overnight.
- Preheat Oven and Prepare Baking Sheets: Position racks in the upper and lower thirds of your oven and preheat to 350°F (175°C). Grease two parchment-lined baking sheets with cooking spray to prevent sticking.
- Slice the Logs: Using a sharp serrated or chef’s knife, slice each chilled dough log into 1/4-inch thick cookies using a gentle sawing motion. If any slices tear, gently pinch them back together with your fingers.
- Bake the Cookies: Arrange the sliced cookies cut side down on the prepared baking sheets, spacing them approximately 2 inches apart. Bake in the preheated oven for 10 to 15 minutes, or until the edges are set and just beginning to turn golden brown.
- Cool and Serve: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 10 minutes. Then transfer them to wire racks to cool completely before serving or storing.
Notes
- For best results, ensure the dough logs are well chilled before slicing to achieve clean, even cookies.
- If you like, substitute figs jam with apricot or raspberry jam for a different fruit flavor.
- Roasting your own pistachios adds freshness but pre-roasted ones work perfectly.
- Store cookies in an airtight container at room temperature for up to one week.
- Use a serrated knife for cleaner cuts without squashing the dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Fig cookies, Pistachio cookies, Pinwheel cookies, Sugar cookie dough, Holiday cookies, Spiced cookies
