Yours are so much nicer than the photo from Gourmet. I made these about ten years ago and had forgotten all about them. Thanks for the tip on freezing the rolls. I’m definitely including them in my gift boxes this year.
How divine! And a nice, light alternative to many Christmas cookies! What types of figs and dates did you use? I love medjool dates, but have some deglets that I need to use, so I’m hoping they will taste okay.
Yum! The fig + anise combination reminds me of the fig spread in Good to the Grain. I was skeptical because I’m not such a fan of licorice, but it turned out to be one of my favorite things so I’m sure I’ll love these.
So beautiful! My grandma makes date pinwheels every year for Christmas; these look like a more sophisticated version of her homey favorites. I will definitely have to give these a whirl this year. Thanks for sharing!
Tim, my Dad will love these. I cannot wait to try them out. I loved your 12 days of cookies last year and every year I too go a bit gaga with the cookie production. I think it was about that many, plus some fleur de sel caramels because I am just a sucker for yummy hard work. Each year I keep about 80% of my traditional cookies and audition new ones to see if they make the cut. This one is going to be auditioned tonight or tomorrow. Thanks!
These are so pretty and I bet they taste even better than they look! My dad is the cookie monster of the family and is particularly fond of fig newtons — I might have to make these when I’m home for Christmas! Also: breakfast was so much fun the other day! I could get seriously used to a little whiskey in the morning-time : )
Everywhere I move these cookies are staring right at me…I always wonder how artists do that…and I’m such a sucker for fair skin and piercing dark eyes! These summon an appetite even if mine was in the middle of a food coma nap. I will definitely be tuning in for the remainder of this cookie ride into Christmas!
I love pulling out my old Gourmet holiday issues this time of year. Just today, I stumbled across this very recipe in the December 2001 Gourmet (originally published Sept. ’96). The fig swirls look, and sound, amazing. Really enjoying this cookie series, Tim! xo
Made these with all figs (2 cups) and no anise (sorry — very finicky eaters in my house), They are awesome (and would be more sophisticated if I could put in the anise). They do require a bit of work — a fussy cookie as my mom would call it — but SOOOOO worth it. Totally a show stopper. Thank you!!! Yet another winning recipe, especially for my Irish relatives, who love their fig newtons.
These are sooo good! I love anise–(a must in Italian homes, especially if you make pizelle!). Lebanese friends who came to my Christmas party said they were very similar to cookies they make and took a couple of extras home. These are definitely keepers.
Tim! I am making a grocery list now so I can go to the store and spend the rest of the afternoon making cookies! And I’m going with THESE and also either the almond ones, or the poppy/honey ones! Thank you soooooo much for offering such tasteful, delicious cookies! You are a star and these recipes totally hit the spot for me!
BUT I have a burning question. I don’t have an electric mixer. I usually never let that stop me and forge onward with any recipe, sure that my own arm can do the trick. But sometimes it can’t and I have a fail (see: buttercream). Do you think these cookies (and the others) would work without a mixer? Thanks, Tim!!
Hi Mary Anne- Fun! I am excited you are making cookies. Yes, I think the Fig and Date you can manage without a mixer, as long as you have a blender or food processor for the fruit. The only one that might give you trouble is the almond cookies, but I am not sure. It might be a challenge incorporating the egg into the almond paste by hand. Everything else you can totally make by hand. Thanks for the nice message, i am glad you enjoyed the cookie posts. (and thanks for defending me from Ian!)
Yes, it has been the warmest December I can remember. We’re all feeling very lucky.
I am so excited to hang out with Amelia! Next time you are in Chicago, let me know and we can meet up at Floriole for some cookies and coffee. Enjoy your visit, and your cookie making.
I sent my mom a link to this recipe and asked her to make them for me for Christmas. Because she’s awesome, the dough was ready to slice and bake last night. We rolled them in colored sugar crystals to be especially festive. They are awesome buttery delicious and I have gained about 3 lbs in cookie since I arrived home for the holidays. (48 hours ago. That’s a lot of cookie weight.) Thanks!
These cookies are fantastic – not too sweet and perfectly tender. Based on some of the other comments I expected them to be a lot of work, but they were really simple to make. Freezing the rolled up and filled dough before slicing really helped keep the swirls pretty.