Anise-Scented Fig and Date Swirls

Delicate cookies featuring a sweet filling of pureed figs and dates, wrapped in an anise-flavored dough and rolled in raw sugar. These elegant swirls combine Middle Eastern flavors with classic cookie techniques.

36 servings

5 hr 40 min

Published October 4, 2025

Ingredients

•1 cup packed soft dried figs
•1 cup packed pitted dates
•⅓ cup water
•½ cup granulated sugar
•1¾ cups all-purpose flour
•2 teaspoons anise seeds
•¼ teaspoon baking powder
•¼ teaspoon baking soda
•¼ teaspoon salt
•½ cup unsalted butter
•4 oz cream cheese
•1 teaspoon vanilla
•1 large egg yolk
•¼ cup granulated raw sugar

Cooking Instructions

1.
Purée figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.
5 min
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.
8 min
3.
Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.
60 min
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.
240 min
5.
Preheat oven to 350°F.
10 min
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.
17 min

Ingredients

•1 cup packed soft dried figs

•1 cup packed pitted dates

•⅓ cup water

•½ cup granulated sugar

•1¾ cups all-purpose flour

•2 teaspoons anise seeds

•¼ teaspoon baking powder

•¼ teaspoon baking soda

•¼ teaspoon salt

•½ cup unsalted butter

•4 oz cream cheese

•1 teaspoon vanilla

•1 large egg yolk

•¼ cup granulated raw sugar

Cooking Instructions

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

5 min

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.

8 min

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

60 min

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.

240 min

Preheat oven to 350°F.

10 min

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.

17 min