Cookies Filled with Fig, Dates and Apricot

Ingredients

The filling 

1 cup dry fig 

1 cup dry apricots 

1 cup dry dates 

1 cup water 

½ cup sugar

For the dough

½ cup soft butter

½ cup cream cheese 

½ cup sugar 

1¾ cups flour 

1 tablespoon anise 

½ teaspoon baking powder 

¼ teaspoon baking soda 

½ teaspoon salt 

½ teaspoon vanilla 

1 egg (beaten for brushing)

Method

The filling

- In saucepans separately put figs, apricots and dates over a medium heat , divide both the water and sugar amounts over each one, cook for 5 minutes. 

- Remove from heat, and puree each in a blender to have a paste consistency. 

The dough 

- Preheat oven to 180 °C. - Combine butter, cheese and sugar in an electric beater; beat on a medium speed until creamy. 

- Mix flour with anise, baking powder, baking soda vanilla and salt, gradually add the flour mixture to the butter mixture, beat until well-combined and homogenous dough is obtained. 

- Cover the dough and chill for 30 minutes.

- On a floured surface, roll out the dough with a rolling pin, and divide it into 3 thin rectangles. 

- Put the desired stuffing on the rectangle dough, roll it to form a cylinder, brush the surface with egg wash, cut into slices and place them on a baking sheet.

- Bake for 15 minutes or until golden brown. 

- Allow to cool, then arrange on a serving plate.