Anise-Scented Fig and Date Swirls
- 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 tablespoons
- -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 Stick 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-inch 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-inch
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-inch thick rounds and arrange about 2 inches 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 by: Cooking Live Show #CL8971
Posted to MC-Recipe Digest V1 #810 by "Angele and Jon Freeman"
on Sep 26, 1997
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-inch 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-inch
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-inch thick rounds and arrange about 2 inches 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 by: Cooking Live Show #CL8971
Posted to MC-Recipe Digest V1 #810 by "Angele and Jon Freeman"
