Figgy Filled Cookies

Beat butter, cream cheese and vanilla in a large bowl with electric mixer on medium speed until smooth. Add the granulated sugar and brown sugar, beat until very smooth.
Beat in flour, cinnamon, and nutmeg on low speed until blended. Divide dough into thirds then flatten into disk; wrap each disk in plastic wrap then freeze until firm about 40 minutes.
Roll each disk on a floured surface with a floured rolling pin to 12-inch round 1/8 thick diameters then spread each with equal amounts of fig preserves and walnuts. Cut each round into 16 wedges with a sharp knife. Starting at the wide end roll up each wedge around fillings; bend each roll slightly to from a crescent. Place cookies 1 inch apart on large greased baking sheets.
In a small bowl whisk together the egg yolk and 1 tablespoon cream, brush mixture on cookie tops then sprinkle with turbinado sugar lightly press sugar onto cookies to adhere. Bake cookies at 350F. about 20-22 minutes or until golden switching sheets positions halfway through baking. Let cookie cool on sheets for 5 minutes then transfer to large wire rack.
In a small saucepan bring remaining cream to a slight boil over medium heat. Remove from heat and whisk in white chocolate until melted. Drizzle melted chocolate with fork on top of cookies.