Anise-Scented Fig and Date Swirls

Ingredients

• 2 teaspoons anise seeds 
• 0.3 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 4 oz cream cheese at room temperature
• 7 oz dates packed pitted trimmed coarsely chopped
• 8 oz figs dried packed stemmed soft coarsely chopped
• 1 large egg yolk 
• 1.8 cups flour all-purpose
• 0.5 cup granulated sugar 
• 0.3 teaspoon salt 
• 0.3 cup granulated sugar such as turbinado raw
• 0.5 cup butter unsalted softened
• 1 teaspoon vanilla 
• 0.3 cup water 

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• whisk
• blender
• plastic wrap
• hand mixer
• wax paper

Directions

1. Purée figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.
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.
3. Add flour mixture and mix at low speed until just combined.
4. Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.
5. Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick.
6. 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.
7. 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.
8. Preheat oven to 350°F.
9. Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets.
10. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool.
11. · Logs can be chilled up to 3 days.· Cookies keep, layered between sheets of wax or parchment paper in an airtight container at room temperature, 1 week.