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1
In a blender puree figs and dates with water and 2 Tbsp.
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2
refined sugar.
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3
In a bowl whisk together flour, anise, baking pwdr, baking soda, and salt.
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4
In another bowl with an electric mixer beat together butter, cream cheese, and remaining 1/2 c. refined sugar till light and fluffy.
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5
Add in vanilla, yolk, and flour mix and beat till a dough forms.
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6
Form dough into a disk.
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7
Refrigeratedough, wrapped in waxed paper, 1 hour, or possibly till hard sufficient to handle.
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8
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.
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9
Drop fig mix by spoonfuls onto dough and gently spread an even layer over dough.
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10
Starting with a long side, roll dough jelly-roll fashion into a 13-inch log, using waxed paper as a guide.
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11
Roll log in raw sugar to coat.
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12
Refrigeratelog, wrapped in wax paper, 4 hrs, or possibly till hard.
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13
Preheat oven to 350 degrees and lightly butter 2 baking sheets.
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14
Cut log into 1/3-inch thick rounds and arrange about 2 inches apart on a baking sheets.
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15
Bake cookies in batches in middle of oven till pale golden brown, about 13 min, and transfer to racks to cold.
