Happy Friday y’all! Gosh, where did the week go? I can’t believe it is almost the weekend. The weather is finally getting cooler around her and I’m feeling more festive into the holiday season. A couple of weekends ago I started testing out some holiday cookie recipes. I had to “test” them first to see if they are worthy to share for the holidays and sure enough, they are! Especially since they gotten eaten in no time!
One of the kinds of cookies I made were these Fig Pinwheel Cookies. They are made with gluten-free flour but you can use regular all-purpose flour if you prefer. Guess what? They taste just like a Fig Newton! So moist and delicious your teeth just sink into the fluffy cookie. I tried using half the butter the original recipe called for and substituting it for Greek Yogurt. The texture was good but it was hard to work with and super soft so it took a couple of tries to get it to the consistency I wanted. I had to add a lot of freezing in-between steps to keep the dough manageable which makes this a longer to make than most cookies. But I assure you the wait is worth it!
Step 1: Roll dough in-between wax paper on a cutting board. Set the dough in the freezer for about an hour to harden.
Step 2: Spread filling, roll dough. Freeze 4 hours.
Step 3: Cut roll and bake!
I love that these have less butter, natural sugar (from honey) and a little bit of fruit! Makes it a bit less guilty to eat the whole batch these fig pinwheel cookies! If it is hard to roll or starts to get sticky, just put in the freezer again to harden up. It makes two rolls, so I like to keep one in the freezer and cut slices a little at a time as I want to bake them.
- 3¼ cups gluten-free flour mix or all purpose flour
- 11 oz. jar of Fig Butter (about)
- 1½ cups of honey
- ½ cup unsalted butter, softened
- ½ cup plain Greek Yogurt (I used 0%)
- ½ tsp. baking powder
- ½ tsp. salt
- 2 eggs
- 2 tsp. finely shredded orange peel
- In a large mixing bowl beat butter & Greek yogurt with an electric mixer on medium for about 30 seconds. Add honey, baking powder, and salt. Beat to combine. Add eggs and orange peel. Beat to combine all. Add flour and mix until a soft dough forms.
- Divide the dough in half; cover and chill for about 1 hour.
- Get two sheets of wax paper. Between waxed paper, roll half of the dough out into a square shape. Put on a cutting board or baking sheet and set in the freezer for 1 hour to harden. It will not harden too much, just enough to be able to roll.
- Remove from freezer after an hour. Take off top sheet of wax paper and spread half your fig butter over dough to within ½ inch on the edge. Using the wax paper to guide, roll up the dough. Moisten edge and pinch to seal. Keep it rolled in the wax paper and freeze for about 4 hours. Repeat with the second dough and extra filling.
- Preheat oven to 375 degrees F. Cut your roll of dough into ¼ inch slices and place 2 inches apart on an parchment paper lined baking sheet. Bake 10-12 minutes. Cool on the cookie sheet for about 1 minute before transferring to a wire rack to finish cooling.
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