If you are feeling entranced by the perfectly sweet, hypnotizing swirl of these Fig Pinwheel Cookies, that sensation is completely normal. Just wait until you take your first bite. This simple slice-and-bake cookie boasts a buttery dough filled with nature’s candy—a filling made from dehydrated figs lightly sweetened with orange juice. For the highest quality ingredients, we turn to Valley Fig Growers’ Dried California Mission Figs. Because these figs are concentrated with the natural sweetness, our swirled filling is packed with fruit—and not much else. Dried figs are meant to be kept in the pantry for year-round enjoyment, so be sure to keep this recipe close by in your recipe box!
Located in the fertile San Joaquin Valley, Valley Fig Growers’ grower-owned cooperative has been packing delicious, nutritious California Figs since 1959. The best figs come from California, where fertile soil, hot dry summers, and cool and wet winters produce delicious fruit with a high nutritional content. Valley Fig Growers’ California dried figs are always GMO-free and undergo rigorous testing to ensure that the dried figs exceed quality expectations, making you reach for these dried figs again and again.
Find Valley Fig Growers California dried mission and golden figs in your favorite stores under the brands: Orchard Choice and Sun-Maid or online, where you can also find their commercial fig ingredients available under the Blue Ribbon brand.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- 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.)
- 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.