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-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 degrees 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. Yield: 36 cookies Recipe by: Cooking Live Show #CL8971 Posted to MC-Recipe Digest V1 #810 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (2104g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5661 (80%)|
|Amt Per Serving||% DV|
|Total Fat 629g||839 %|
|Saturated Fat 352g||1760 %|
|Monounsaturated Fat 159.3g|
|Polyunsanturated Fat 27.9g|
|Cholesterol 2205.6mg||679 %|
|Sodium 9019.1mg||311 %|
|Potassium 2915.7mg||77 %|
|Total Carbohydrate 241.9g||71 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 234.7g|
|Protein 133.3g||190 %|
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Calories per serving: 7072
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