| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 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) |
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" <jfreeman@netusa1.net> on Sep 26, 1997
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