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Date-Filled Cookie Wraps
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Prep Time:
1 hour
Total Time:
1 hour 15 minutes
Cream cheese cookies filled with a delicious nutty date mixture.
Ingredients:
  • 4 oz cream cheese (half an 8-oz package), softened
  • 1 tablespoon sugar
  • 1 cup Gold Medal™ all-purpose flour
  • 1 egg white
  • 4 teaspoons coarse white sparkling sugar
  • 1 box (8 oz) chopped dates
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 teaspoon orange peel
  • 1/2 teaspoon vanilla
  • 1/4 cup chopped walnuts
Instructions:
  • Prepare 2 cookie sheets by lining them with parchment paper; set aside.
  • Combine cream cheese, butter, and 1 tablespoon sugar in a large bowl. Use an electric mixer on medium speed until fluffy. Gradually beat in flour on low speed. Shape the dough into a 10x5-inch rectangle on a large piece of plastic wrap. Wrap it tightly and refrigerate until firm, around 1 hour.
  • In a 2-quart saucepan, combine chopped dates with 1/2 cup water and 2 tablespoons sugar. Bring to a boil, then simmer on low heat for 5 to 8 minutes until thickened, stirring constantly. Let it cool for 5 minutes, then mix in orange peel, vanilla, and walnuts. Set aside.
  • Preheat oven to 325°F. Divide the dough into 2 squares. Roll out 1 square on a floured surface to make a 10-inch square. Cut it into twenty-five 2-inch squares using a fluted pastry wheel. Place 1 teaspoon of date mixture in the center of each square. Fold 2 opposite corners towards each other, slightly overlapping to cover the date mixture. Seal the edges by pressing with water-dipped fingers. Place them 1 inch apart on cookie sheets. Repeat the process with the second half of the dough.
  • Whisk egg white with 1 tablespoon of water in a small bowl. Brush the mixture onto the dough wraps and then sprinkle with coarse white sparkling sugar.
  • Bake for 13 to 15 minutes until the edges start to turn golden brown. Allow it to cool for 2 to 3 minutes, then transfer from cookie sheets to a cooling rack. Let it cool completely for about 15 minutes.

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