Date-Filled Cookie Wraps

A nutty date filling adds texture to rich cookies made with cream cheese.

(1)
(0)
Save and Share
  • prep time 60 min
  • total time 1 hr 15 min
  • ingredients 13
  • servings 50
 

Ingredients

Cookies

4
oz cream cheese (half an 8-oz package), softened
1/2
cup butter, softened
1
tablespoon sugar
1
cup all-purpose flour
1
egg white
1
tablespoon water
4
teaspoons coarse white sparkling sugar

Date Filling

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Line 2 cookie sheets with cooking parchment paper, set aside.
  • 2 In large bowl, beat cream cheese, butter and 1 tablespoon sugar with electric mixer on medium speed until fluffy. On low speed, gradually beat in flour. On large piece of plastic wrap, form dough into 10x5-inch rectangle. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
  • 3 Meanwhile, in 2-quart saucepan, stir together chopped dates, 1/2 cup water and 2 tablespoons sugar. Heat to boiling. Reduce heat to low; cook 5 to 8 minutes, stirring constantly, until thickened. Cool 5 minutes. Stir in orange peel, vanilla and walnuts; set aside.
  • 4 Heat oven to 325°F. Cut dough in half into 2 squares. On floured surface, roll out 1 square of dough into 10-inch square. Using fluted pastry wheel, trim edges; cut into twenty-five 2-inch squares. Spoon 1 teaspoon date mixture onto center of each 2-inch square. Bring 2 opposite corners of dough together, partially overlapping and covering date mixture. Using fingers dipped in water, press dough to seal. Arrange 1 inch apart on cookie sheets. Repeat with other half of dough.
  • 5 In small bowl, beat egg white and 1 tablespoon water; brush onto dough wraps. Sprinkle with coarse white sparkling sugar.
  • 6 Bake 13 to 15 minutes or until edges begin to turn golden brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • 1 Line 2 cookie sheets with cooking parchment paper, set aside.
  • 2 In large bowl, beat cream cheese, butter and 1 tablespoon sugar with electric mixer on medium speed until fluffy. On low speed, gradually beat in flour. On large piece of plastic wrap, form dough into 10x5-inch rectangle. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
  • 3 Meanwhile, in 2-quart saucepan, stir together chopped dates, 1/2 cup water and 2 tablespoons sugar. Heat to boiling. Reduce heat to low; cook 5 to 8 minutes, stirring constantly, until thickened. Cool 5 minutes. Stir in orange peel, vanilla and walnuts; set aside.
  • 4 Heat oven to 325°F. Cut dough in half into 2 squares. On floured surface, roll out 1 square of dough into 10-inch square. Using fluted pastry wheel, trim edges; cut into twenty-five 2-inch squares. Spoon 1 teaspoon date mixture onto center of each 2-inch square. Bring 2 opposite corners of dough together, partially overlapping and covering date mixture. Using fingers dipped in water, press dough to seal. Arrange 1 inch apart on cookie sheets. Repeat with other half of dough.
  • 5 In small bowl, beat egg white and 1 tablespoon water; brush onto dough wraps. Sprinkle with coarse white sparkling sugar.
  • 6 Bake 13 to 15 minutes or until edges begin to turn golden brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
60
(
Calories from Fat
30),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
20mg
20%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.