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1
In a blender puree figs and dates with water and 2 tablespoons refined sugar.
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2
In a bowl whisk together flour, anise, baking powder, baking soda, and salt.
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3
In another bowl with an electric mix-er beat together butter, cream cheese, and remaining 1/2 cup refined sugar until light and fluffy.
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4
Add vanilla, yolk, and flour mixture and beat until a dough forms.
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5
Form dough into a disk.
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6
Chill dough, wrapped in wax paper, 1 hour, or until firm enough to handle.
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7
On a lightly floured sheet of wax paper with a floured rolling pin roll out dough into a 13- by 10-inch rectangle, about 1/3 inch thick.
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8
Drop fig mixture by spoonfuls onto dough and gently spread an even layer over dough.
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9
Starting with a long side, roll dough jelly-roll fashion into a 13-inch log, using wax paper as a guide.
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10
Roll log in raw sugar to coat.
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11
Chill log, wrapped in wax paper, 4 hours, or until firm.
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12
(After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month.
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13
Thaw the frozen dough in the refrigerator until sliceable, about four hours.
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14
The baked cookies keep in airtight containers at room temperature for four days.)
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15
Preheat oven to 350 F. and lightly butter 2 baking sheets.
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16
Cut log into 1/3-inch-thick rounds and arrange about 2 inches apart on baking sheets.
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17
Bake cookies in batches in middle of oven until pale golden, about 13 minutes, and transfer to racks to cool.
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18
The baked cookies keep in airtight containers at room temperature for four days.
