Anise-Scented Fig and Date Swirls

Ingredients

• 1 cup packed soft dried fig, stemmed and coarsely chopped (8 oz)
• 1 cup packed pitted dates, trimmed and coarsely chopped (7 oz)
• 1/3 cup water
• 1/2 cup granulated sugar, plus
• 2 tablespoons granulated sugar
• 1 3/4 cups all-purpose flour
• 2 teaspoons anise seeds, ground
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, at room temperature
• 1 teaspoon vanilla
• 1 large egg yolk
• 1/4 cup granulated raw sugar, such as turbinado

Directions

1. 1

   Purée figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.

2. 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.

3. 3

   Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.

4. 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.

5. 5

   Preheat oven to 350°F.

6. 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.

7. 7

   Logs can be chilled up to 3 days.

8. 8

   Cookies keep, layered between sheets of wax or parchment paper in an airtight container at room temperature, 1 week.