New This Month

Fig Pinwheels


These slice-and-bake chewy cookies are perfect for the holidays.

  • Yield: Makes about 6 1/2 dozen


  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs
  • 1 3/4 cups dried figs, stemmed (about 8 ounces)
  • 1 cup golden raisins (about 4 ounces)
  • 1 cup apple juice
  • 1 cup orange juice


  1. Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.

  2. Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.

  3. Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.

  4. Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.

  5. Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.

Reviews Add a comment

  • mpwbuyerhotmai
    8 JAN, 2017
    These tasted very good although as others said the dough needed more flavor. For second batch I added a generous teaspoon of very fine orange zest to complement the OJ in the fig mixture. VERY good that way. Also, be sure to chill the dough before rolling, and again chill the rolled cookie before cutting, to make it less tacky to work with.
  • srltancredigma
    20 DEC, 2016
    I made this cookies today, after reading the reviews I was concern of how good they were going to come out. I followed the recipe as it is, however I added some orange zest, vanilla, cinnamon and nutmeg in the jam, and also added orange zest, vanilla in the dough. It is hard to roll it, but with a lot of patience I did it !!!! They are absolutely delicious!!!!
  • henryvalatira
    12 DEC, 2016
    These take practice. Not a recipe for a novice. Very important to leave in frig for long periods. Second attempt was better. Used hazelnut (Nutella) on third try. Delicious recipe and once mastered, impresses. A video on this would be great!
  • leah28435
    17 JAN, 2016
    Skip this recipe; these cookies are a disappointment. The dough needs some sort of flavoring, like a vanilla extract and they are impossible to slice so that they stay round (and I tried every trick in the book from freezing the dough to rotating it to using different kinds of knives, etc.) The best part of these cookies is the filling, which is so good that I'm tempted to can it. However, despite the filling, I'll never make these again-too fussy and dough part is meh.
  • kpdingmann09
    3 JAN, 2012
    I would love to make this cookie with strawberry or apricot preserves. Any hints/instructions on making the swap from fig filling to other fruit type filling? Thanks!
  • mammag
    15 FEB, 2011
    for an alternate to the fig filling, spread the dough with "Nutella" and enjoy the decadence!!!!! YUMMY
  • ferlie
    15 FEB, 2011
    These cookies look and sound delicious. I ithink now that I am getting older and have some problems when making a recipe I have made for years that I would roll these out. Then after I added the filling I would have a sandwich cookie like a fig newton. I will try this.
  • MS12265145
    15 FEB, 2011
    I love these cookies, but I smash them each time I cut them. I have even tried freezing them first. Any tips.?
  • Tarc
    25 SEP, 2010
    We've used our own fig preserves before when they were quite thick), used a combo of fig preserves and raisins (ground, when the preserves weren't as thick), and the regular method. All worked great for a old-fashioned tasting, modern looking cookie. If you had fresh figs, just make a compote/preserve with them by cooking them down in a bit of water, sweetening with sugar or honey as desired.
  • Snickersdad
    15 AUG, 2010
    Do you there is a way to make these with fresh figs? I have a fig tree and am looking to use them in a cookie recipe.