DATE-FILLED COOKIE WRAPS

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Date-Filled Cookie Wraps image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 50

Number Of Ingredients 13

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

Steps:

  • Line 2 cookie sheets with cooking parchment paper, set aside.
  • 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.
  • 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.
  • 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.
  • In small bowl, beat egg white and 1 tablespoon water; brush onto dough wraps. Sprinkle with coarse white sparkling sugar.
  • 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.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 4 g, TransFat 0 g

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