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INGREDIENTS

1 c Firmly packed pitted dates
4 oz Cream cheese
1/4 ts Salt
1 3/4 c All-purpose flour
1 lg Egg yolk
1 c Firmly packed dried figs (as
1/2 c Plus 2 tablespoons
1 ts Vanilla
1/4 c Granulated raw sugar
1/3 c Water
1 tb Ground anise seeds
1 Stick unsalted butter;
1/4 ts Baking Powder
1/4 ts Baking soda

Servings

INSTRUCTIONS

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

NOTES

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Anise-Scented Fig and Date Swirls

1 c Firmly packed pitted dates
4 oz Cream cheese
1/4 ts Salt
1 3/4 c All-purpose flour
1 lg Egg yolk
1 c Firmly packed dried figs (as
1/2 c Plus 2 tablespoons
1 ts Vanilla
1/4 c Granulated raw sugar
1/3 c Water
1 tb Ground anise seeds
1 Stick unsalted butter;
1/4 ts Baking Powder
1/4 ts Baking soda

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"  <jfreeman@netusa1.net> on Sep 26, 1997

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Nutrition

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Serving Size: 1 Serving (2104g)
Recipe Makes: 1 Servings

Calories: 7072
Calories from Fat: 5661 (80%)

Amt Per Serving		% DV

	Total Fat 629g	839 %
	Saturated Fat 352g	1760 %
	Monounsaturated Fat 159.3g
	Polyunsanturated Fat 27.9g
Cholesterol 2205.6mg		679 %
Sodium 9019.1mg		311 %
Potassium 2915.7mg		77 %
Total Carbohydrate 241.9g		71 %
	Dietary Fiber 7.3g	29 %
	Sugars, other 234.7g
Protein 133.3g		190 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7072

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