Anise-Scented Fig and Date Swirls
Delicate cookies featuring a sweet filling of pureed figs and dates, wrapped in an anise-flavored dough and rolled in raw sugar. These elegant swirls combine Middle Eastern flavors with classic cookie techniques.
Ingredients
- •1 cup packed soft dried figs
- •1 cup packed pitted dates
- •⅓ cup water
- •½ cup granulated sugar
- •1¾ cups all-purpose flour
- •2 teaspoons anise seeds
- •¼ teaspoon baking powder
- •¼ teaspoon baking soda
- •¼ teaspoon salt
- •½ cup unsalted butter
- •4 oz cream cheese
- •1 teaspoon vanilla
- •1 large egg yolk
- •¼ cup granulated raw sugar
Cooking Instructions
- 1.
Purée figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.
5 min
- 2.
Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined.
8 min
- 3.
Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.
60 min
- 4.
Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours.
240 min
- 5.
Preheat oven to 350°F.
10 min
- 6.
Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool.
17 min
