Mango Spiral Cookies
Beat the butter and sugar until creamy. Stir in the cream cheese, vanilla, and egg yolks until smooth. Fold in the flour, baking powder, anise, and salt. Knead until smooth. Wrap in plastic and chill for 1 hour.
Chop the apricots and mango roughly. Puree with the rum and mango syrup with an immersion blender.
Divide the dough into 2 parts and roll out into rectangles of 15 x 30 cm (approximately 6 x 12 inches). Spread half the filling on each sheet of dough and roll into a spiral log. Wrap in plastic or parchment paper and freeze for 20 minutes. Cut into 5 mm (approximately 1/8 inch) thick slices and bake on a parchment-lined sheet tray. Sprinkle with sugar and bake in a preheated oven at about 180°C (approximately 350°F) for about 12 minutes.