• 1 cup firmly packed dried California figs (as soft as possible)
• 1 cup firmly packed pitted dates
• 1/3 cup water
• 1/2 cup plus 2 tablespoons granulated refined sugar
• 1 3/4 cups all-purpose flour
• 1 tablespoon ground anise seeds
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick unsalted butter, softened
• 4 ounces cream cheese
• 1 teaspoon vanilla
• 1 large egg yolk
• 1/4 cup granulated raw sugar (turbinado or Demerara)

In a blender, purée figs and dates with water and 2 tablespoons refined sugar.

In a bowl, whisk together flour, anise, baking powder, baking soda, and salt.

In another bowl with an electric mixer, beat together butter, cream cheese, and remaining 1/2 cup refined sugar until light and fluffy. Add vanilla, yolk, and flour mixture and beat until a dough forms.

Form dough into a disk. Chill dough, wrapped in waxed paper, 1 hour, or until firm enough to handle.

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. Drop fig mixture by spoonfuls onto dough and gently spread an even layer over dough.

Starting with a long side, roll dough jelly-roll fashion into a 13-inch log, using waxed paper as a guide. Roll log in raw sugar to coat. Chill log, wrapped in wax paper, 4 hours, or until firm.

Preheat oven to 350°F and lightly butter 2 baking sheets. Cut log into 1/3-inch thick rounds and arrange about 2 inches apart on a baking sheets. Bake cookies in batches in middle of oven until pale golden, about 13 minutes, and transfer to racks to cool.

Calories 98.5 (34% from Fat); Total Fat 3.9g;
Sodium 35.5mg; Potassium 75.2 g; Protein 1.3g; Carbohydrate 15.4g; Sugar 9.3g; Dietary Fiber 1.2g;