Title: Anise-Scented Fig and Date Swirls
Categories: Cookie
Yield: 3 Servings

1	c	Firmly packed dried figs
		(as soft as possible)
1	c	Firmly packed pitted
		Dates
1/3	c	Water
1/2	c	Plus 2 Tb granulated
		Refined sugar
1 3/4	c	All-purpose flour
1	tb	Ground anise seeds
1/4	ts	Baking powder
1/4	ts	Baking soda
1/4	ts	Salt
1/4	lb	Unsalted butter, softened
4	oz	Cream cheese
1	ts	Vanilla
1	lg	Egg yolk
1/4	c	Granulated raw sugar
		(turbinado or Demerara)

In a blender puree figs and dates with water and 2 tablespoons refined sugar. In a bowl whisk together flour, anise, baking powder, baking soda, and salt. In another bowl with an electric mixer beat together butter, cream cheese, and remaining 1/2 cup refined sugar until light and fluffy. Add vanilla, yolk, and flour mixture and beat until a dough forms. Form dough into a disk. Chill dough, wrapped in waxed paper, 1 hour, or until firm enough to handle.

On a lightly floured sheet of waxed paper with a floured rolling pin roll out dough into a 13 by 10 in. rectangle, about 1/3 inch thick. Drop fig mixture by spoonfuls onto dough and gently spread an even layer over dough. Starting with a long side, roll dough jelly-roll fashion into a 13 in. log, using waxed paper as a guide. Roll log in raw sugar to coat. Chill log, wrapped in wax paper, 4 hours, or until firm.

Preheat oven to 350 degrees and lightly butter 2 baking sheets. Cut log into 1/3 in. thick rounds and arrange about 2 in.es apart on a baking sheets. Bake cookies in batches in middle of oven until pale golden, about 13 minutes, and transfer to racks to cool.

Yield: 36 cookies

Recipe courtesy of Gourmet Magazine

SOURCE: Cooking LIVE! Show Copyright 1998, TV FOOD NETWORK SHOW #CL8971 Format by Dave Drum

From: Dave Drum Date: 07-22-98 (06:04) The Neverending Bbs (286) Fido-Natio

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