• In a bowl of a standing mixer, cream the butter, cream cheese, and powdered sugar until completely incorporated, about 30-60 seconds. Scrape the bottom and sides of the bowl as needed.
• Add the mixture with the mixer on low speed and mix until you get a smooth dough. Do not over mix to prevent the cookies to be chewy.
• Divide the dough in half, shape each half into a rectangle and wrap each piece in a plastic wrap. Refrigerate for minimum of 1 and up to three days.

To Assemble

• Preheat the oven to 400F (205C) and line two cookie sheets with parchment paper.
• Remove one part of dough and roll it on a floured smooth surface into a 10x15-inch rectangle.
• Use a sharp knife to trip the ends of the rectangle.
• Cut the rectangle into three equal parts and spared half of the fig paste.

  Sprinkle with chopped walnuts. (if using)
• Fold each piece like an envelope (top end to the center and bottom end on top) and cut each log into 1.5-2 inch cookies.
• Place each cookie seam down on the prepared cookie sheets.
• Bale for 15-17 minutes over the middle oven rack. The cookies are ready when they are puffed and have a medium-dark golden brown color.