By far the prettiest cookies I’ve done so far, this Anise-Scented Fig And Date Swirls cookie recipe was also more complicated than most, requiring the making of the fruit puree, mixing, cooling, and rolling out of the dough, and then a slice and bake for the beautiful pinwheels you see above.   It reminded me a bit of my mom’s walnut rolls, just for the construction.

The dough was chilled, then rolled out into a large rectangle. Spreading an even layer of the filling on top, then the dough was rolled up by the long edges to form a tight spiral. It was chilled again, then sliced into 1/3 inch thick slices for baking.

I loved the combination of fruits, and though my anise seeds weren’t as well ground as the recipe called for, they caused little bursts of anise flavors in special bites.  The log of dough also ended up rolled in the same coarse sugar I used for the Pistachio Cranberry Cookies for a little extra sparkle and crunch.

(recipe after the break)

These are perfect gift-giving cookies, since they look so pretty, and taste every bit as good a few days after as right out of the oven.

Anise-Scented Fig and Date Swirls
from Gourmet, September 1996
Makes about 36 cookies

1 cup firmly packed dried figs (as soft as possible)
1 cup firmly packed pitted dates
1/3 cup water
1/2 cup plus 2 tablespoons white sugar
1 3/4 cups all-purpose flour
1 tablespoon ground anise seeds
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
4 oz cream cheese
1 teaspoon vanilla
1 large egg yolk
1/4 cup granulated raw sugar (turbinado or Demerara)

1.  In a blender purée figs and dates with water and 2 tablespoons refined sugar. Sift together flour, ground anise, baking powder, baking soda, and salt.  Cream together butter, cream cheese, and remaining 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 plastic wrap for 1 hour, or until firm enough to handle.

2.  On a lightly floured sheet of wax paper with a floured rolling pin roll out dough into a 13- by 10- inch rectangle, about 1/3 inch thick.  Gently spread the fig puree into an even layer over dough. Starting with a long side, roll dough jelly-roll fashion into a 13-inch log. Using the waxed paper, sprinkle raw sugar over the surface and gently roll the log back and forth to coat. Chill log, wrapped in wax paper, 4 hours, or until firm.

3.  Preheat oven to 350F, and cover two baking sheets with parchment paper. Cut log into 1/3-inch-thick rounds and arrange about 2 inches apart on baking sheets. Bake cookies about 13 minutes until pale golden and transfer to racks to cool.

And as always – don’t forget my partners in cookie crime:  Jerry at Cooking by the Seat of my Pants, Judy at No Fear Entertaining, Sandy at At the Baker’s Bench, Courtney at Coco Cooks, Kelly at Sass and Veracity, and Andrea at Andrea’s Recipes.