Mixed Berry Pinwheel Cookies

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Full of flavor, these Mixed Berry Pinwheel Cookies are a perfect dessert for any season. The swirl of jam features fresh California Giant Berry Farms blueberries, raspberries and blackberries with tangy orange zest for a bright, sweet flavor.

Mixed Berry Pinwheel Cookies

INGREDIENTS

    For the Cookies

  • ½ cup ghee or butter, unsalted and set at room temperature
  • ¼ cup coconut sugar
  • ½ teaspoon ground cinnamon
  • Pinch of cardamom
  • 1 egg yolk
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • Pinch of sea salt
  • For the Chia Jam

  • 3/4 cups mixed California Giant Berries - raspberries, blueberries, blackberries
  • Juice and zest of 1/2 orange
  • 1 & 1/2 tsp chia seeds

DIRECTIONS

      • Start by making the chia jam. Add all the ingredients into a saucepan and cook until the berries have softened and released their juices - about 5 minutes (you can press the berries with the back end of a fork to help release the juice). Let cool before adding to the dough.
      • Preheat your oven to 325F.
      • Place the ghee in a mixing bowl and smooth it out with a spatula, removing the lumps. Make sure the ghee is at room temperature. This will make the process much easier.
      • Now add in the sugar, spices, and a pinch of sea salt with the ghee and mix until the sugar has combined with the ghee to create a smooth texture - about 1 minute.
      • Add in the egg yolk, maple, and vanilla, and mix well to fully incorporate into the dough. Now add in the flour and mix until every ingredient combines and creates one large dough ball.
      • Dust a sheet of parchment paper with the flour. Add the dough on top and with your hands press the dough down into a rectangular shape that’s about ½” thick. Add another sheet of parchment paper on top of the dough. Roll out the dough (with the parchment paper on top) with a rolling pin or wine bottle until the dough is about 1/4” thick.
      • Remove the top parchment paper and spread the jam evenly over the dough, leaving about 1/2” space from the borders.
      • Use the bottom parchment paper to help you roll the dough into a log shape.
      • Once it is shaped, cut the dough into 1/4” thick cookies. Place the cookies on a parchment-lined baking dish and pop in the oven to cook for 12 minutes, or until the cookies are golden. Let cool and then enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!