In the mid-20th century a fascination with all things tiki and Polynesian swept the US. One of the premiere restaurants at the time was the tropical-themed Trader Vic’s where the mai tai drink originated. It was created to compliment a particular rum, but evolved into a super sweet drink that’s been pleasing crowds ever since. The phrase “mai tai” is an abbreviated form of the Tahitian phrase for “the best”.
In this cookie adaptation the flavors of cherry and lime come through, rolled in a sweet dough. Instead of a Maraschino cherry garnish, these pinwheel cookies have a sweet outer layer of sugar crystals that recall the bright appearance and sweet flavor of this mid-century drink.
To begin making this festive treat you need to make the dough. This is a buttery dough flavored with orange zest. Because it’s soft and it’s rolled out, you’ll need to chill the dough in between steps. All that butter adds flavor, but makes it easily weakened by heat. And, we want the dough firm enough to withstand rolling and then baking.
Then the filling! This is a sweet mixture of orange marmalade and cherry preserves that makes these cookies out of this world. To make the pinwheel spread the jam mixture over a rolled out rectangle of the dough. Then roll from the long side on the bottom upwards. Wrap in plastic and chill before taking it out of the oven and coating in red sugar crystals.
The last steps are to slice and bake these beautiful cookies, but make sure you watch them in the oven. The sugar can burn and the jam can leak if you leave them too long, so it’s best to check them on them often.
After that your only task is to let these cool off before you dig in!
Mai Tai Pinwheel Cookies
Diet: Vegetarian
For the dough:
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- zest of 1 orange
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 egg
For the filling and preparation:
- 1/4 cup orange marmalade
- 1/4 cup cherry preserves or jam
- 1 tablespoon rum flavoring
- zest of 1 lime
- 1 cup red or Turbinado sugar crystals for decoration
For the dough:
- Combine flour, baking powder, and salt in a medium bowl. Set aside.
- Cream together butter and granulated sugar for 2 minutes. Add in orange zest, almond extract, vanilla extract, and egg and blend well.
- Stir dry ingredients into wet. Shape dough into 2 5” squares and wrap with plastic. Refrigerate for 1-2 hours or overnight.
For the filling and assembly:
- Combine marmalade, cherry jam, rum flavoring, and lime zest in small bowl.
- Roll out each piece of dough between two pieces of parchment paper until double in size (10”x10”).
- Refrigerate again for 15 minutes to re-chill. On parchment paper or silicone baking mat spread out 1 section of dough. Pour jam mixture over dough, spreading evenly and leaving 1” free along the edges. Repeat for second half of dough.
- Roll into 2 logs using the parchment paper to help roll. Wipe away any excess filling that comes out. Seal logs in plastic wrap. Return to refrigerator for 1-2 hours.
- When ready to bake preheat oven to 375˚F. Spread sugar crystals on a plate. Roll each log in crystals. Cut into slices about 1/4” to 1/3“ thick and place on lined baking sheets 2” inches apart.
- Bake for 10-12 minutes on center rack or until cookies are slightly golden on top. Allow to cool on wire rack for 30 minutes before serving.
Recipe adapted from Food & Wine.