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1
Puree figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.
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2
Whisk together flour, anise, baking powder and soda, and salt in a bowl.
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3
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.
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4
Beat in vanilla and yolk until combined well.
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5
Add flour mixture and mix at low speed until just combined.
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6
Halve dough and form each half into a rectangle.
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7
Chill, wrapped in plastic wrap, until firm, about 1 hour.
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8
Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick.
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9
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.
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10
Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log.
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11
Roll log in raw sugar to coat completely.
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12
Make another log in same manner.
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13
Chill logs, wrapped in wax paper, until firm, at least 4 hours.
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14
Preheat oven to 350F.
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15
Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets.
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16
Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool.
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17
Logs can be chilled up to 3 days.
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18
Cookies keep, layered between sheets of wax or parchment paper in an airtight container at room temperature, 1 week.
