New This Month

Fig Pinwheels

These homey treats make a perfect addition to a cookie buffet.

  • Yield: Makes about 6 1/2 dozen

Photography: Krause, Johansen

Source: Martha Stewart Weddings, Spring 2005


  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 sticks (8 ounces) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs
  • Fig Jam


  1. Sift together flour, salt, and baking soda into a large bowl; set aside.
  2. Put butter and sugars in the bowl of an electric mixer. 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; wrap each half in plastic. Refrigerate 1 hour (or overnight).
  3. Transfer one dough half to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle; trim edges with a knife to make straight. Repeat with other dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
  4. Spread 1 cup jam over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate 1 hour (or overnight).
  5. Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices, transferring to parchment-lined baking sheets (and reshaping into rounds, if needed) as you work.
  6. Bake cookies until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.

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