Fig Pinwheel Cookies

Fig Pinwheel Cookies

Ingredients

1 1/4 cups All-Purpose Flour, plus more for dusting

1/2 tsp Salt

1/4 tsp Baking Soda

1 sticks Unsalted Butter, room temp

¼  cup Sugar

¼  cup Light Brown Sugar, Packed

1 large Egg

1/2 tsp Vanilla Extract

½ tsp Orange Oil

1 tbs dried rosemary

1 tsp Orange Zest

1 jar Lighthouse Keeper’s Decadent Black Fig Jam

Instructions:

Sift together flour, salt and baking soda.

In the bowl of an electric mixer fitted with the paddle attachment, add butter and sugars and mix on med until smooth.

Mix in eggs, vanilla, orange oil and rosemary and orange zest, reduce speed and add in flour mixture gradually.

Roll dough into a ball, wrap with plastic wrap and refrigerate for an hour.

On a piece of floured parchment, roll out dough ball into a 10”x12” rectangle and refrigerate on a baking sheet for about 30 mins.

Once the dough is chilled, spread the jar of fig jam completely covering the dough.

Starting with the long side, roll the dough unto a log and wrap with plastic. Freeze for at least 1 hour.

Pre-Heat oven to 350F.

Cut logs into ¼ in thick slices transferring each to a parchment lined baking sheet. Bake at 350F for 15 mins, rotating the pan halfway through. Cool cookies on a wire rack.