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Ingredientes
- 1 c. Firmly packed dry figs (as soft as possible)
- 1 c. Firmly packed pitted dates
- 1/3 c. Water
- 1/2 c. Plus 2 Tbsp. granulated refined sugar
- 1 3/4 c. All-purpose flour
- 1 Tbsp. Grnd anise seeds
- 1/4 tsp Baking pwdr
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1 stk unsalted butter, softened
- 4 ounce Cream cheese
- 1 tsp Vanilla
- 1 lrg Egg yolk
- 1/4 c. Granulated raw sugar (turbinado or possibly demerara)
Direcciones
- In a blender puree figs and dates with water and 2 Tbsp. refined sugar. In a bowl whisk together flour, anise, baking pwdr, baking soda, and salt. In another bowl with an electric mixer beat together butter, cream cheese, and remaining 1/2 c. refined sugar till light and fluffy.
- Add in vanilla, yolk, and flour mix and beat till a dough forms. Form dough into a disk. Refrigeratedough, wrapped in waxed paper, 1 hour, or possibly till hard sufficient 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 mix 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. Refrigeratelog, wrapped in wax paper, 4 hrs, or possibly till hard.
- 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 till pale golden brown, about 13 min, and transfer to racks to cold.
- Yield: 36 cookies
