Fig Pistachio Pinwheel Cookies

Instructions

1. 1Whisk the flour, baking powder, and salt together in a medium bowl.
2. 2Beat the butter and sugar with a mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla.
3. 3Add the dry ingredients and mix just until a soft dough forms. Divide in half, flatten each half into a rectangle, wrap, and refrigerate 45 minutes.
4. 4Stir the fig jam with the chopped dried figs until spreadable.
5. 5On a lightly floured surface, roll one dough half into a 10-by-8-inch rectangle. Spread half the fig mixture over it, leaving a 1/2-inch border, then sprinkle with half the pistachios.
6. 6Roll up tightly from a long side into a log. Wrap in plastic and freeze 45 minutes until firm. Repeat with the remaining dough and filling.
7. 7Preheat the oven to 350°F and line baking sheets with parchment. Slice the logs into 1/3-inch rounds and space them 2 inches apart.
8. 8Bake 11 to 13 minutes, until the edges are just golden. Cool on the sheet 5 minutes, then move to a rack.

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