Fig Pinwheels
Makes about 40 cookies
  • ½ cup (113 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar, divided
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 1 large egg (50 grams)
  • 2 cups (250 grams) all-purpose flour
  • ¼ teaspoon (1.25 grams) baking powder
  • ¼ teaspoon kosher salt
  • 1⅓ cups (198 grams) Orchard Choice or Sun-Maid Dried California Mission Figs, stemmed
  • ½ cup (120 grams) fresh orange juice
  • ½ cup (57 grams) finely chopped walnuts
  • ½ teaspoon (1 gram) packed orange zest
  • Confectioners’ sugar, for dusting
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ½ cup (100 grams) granulated sugar, and brown sugar at medium speed until well combined, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg.
  2. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
  3. On a lightly floured silicone baking sheet or a lightly floured large sheet of parchment paper, roll dough into a 16x10-inch rectangle. Refrigerate for 30 minutes.
  4. In a small saucepan, combine figs, orange juice, and remaining ¼ cup (50 grams) granulated sugar; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, for about 5 minutes. Remove from heat, and let stand for 30 minutes.
  5. In the work bowl of a food processor, pulse fig mixture until smooth, stopping to scrape sides of bowl. Transfer to a small bowl; stir in walnuts and orange zest. Let mixture cool slightly, about 20 minutes.
  6. Using a small offset spatula, spread fig mixture onto dough, spreading completely to edges. Starting with one long side, roll up dough, jelly roll style. Wrap in plastic wrap. Refrigerate, seam side down, until firm, 20 to 30 minutes.
  7. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  8. Using a serrated knife, cut ½ inch off each end of dough log. Cut log crosswise into ⅜-inch-thick slices. Place 1 inch apart prepared pans. (For best shape, refrigerate sliced dough until ready to bake.)
  9. Bake until tops are set and bottoms are golden, 12 to 14 minutes. Remove from pans, and let cool completely on wire racks. Dust cooled cookies with confectioners’ sugar. Store in an airtight container for up to 1 week.
Recipe by Taste of the South at