Ingredients:
1 cup Firmly packed dried figs (as soft as possible)
1 cup Firmly packed pitted dates
1/3 cup Water
1/2 cup Granulated refined sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons Granulated refined sugar
1 3/4 cup All-purpose flour
1 tablespoon Ground anise seeds
1/4 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1/4 pound Unsalted butter, softened
4 ounces Cream cheese
1 teaspoon Vanilla
1 large Egg yolk
1/4 cup Granulated raw sugar (turbinado or Demerara)

Directions:

In a blender puree 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 in. 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 in. 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 degrees and lightly butter 2 baking sheets. Cut log into 1/3 in. 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.