Set dry ingredients aside. Cream and blend wet ingredients; add flour one cup at a time. Dough should not be sticky but not dry.

You need to roll it out. Add flour to board to roll easily then roll the dough into a rope, then flatten all the way along.

Take the date mixture and roll into a rope thinner in diameter than the dough rope. Place this mixture in the middle of the flattened dough rope and fold the edge over and press down so the edge is sealed all the way along. Then cut ½ inch pieces.

For the sesame coating: (before baking) Wet each cookie in egg white wash with a little milk and roll in the sesame seeds'

Bake the cookies for 12-15 minute at 350 F until browned. Cool and frost if desired.

Grind figs, dates, fruits, and nuts alternating each as you grind. (optional: add sugar and brandy or whiskey and cinnamon) Pour reserved juice from canned fruit add if needed to make fig mixture really moist. Store in fridge until needed. If any left over, store in freezer for up to one year.

Add powdered sugar and milk until easily spread. (optional : may add ½ tsp. of anise oil or flavoring to frosting) then cover the cookies and decorate with Christmas cake decorations. (you can buy these in the cake section ).