DATE-FILLED COOKIE WRAPS

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

Previous Next

Ingredients

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

*** Explore more Date-Filled Cookie Wraps Recipes »

Comment
Leave a comment

Kowine Su

[email protected]

I love the unique flavor of these cookies.

KD

[email protected]

These cookies are a great way to use up leftover dates.

Ja'Mya Owens

[email protected]

I can't wait to try these cookies with different fillings.

MD AMINUR ESLAM

[email protected]

These cookies are perfect for a party or potluck.

Sobhal Boorat

[email protected]

I'll definitely be making these cookies again.

Leona Smith

[email protected]

Overall, these cookies are a good recipe, but they're not my favorite.

Fiona Rapinett

[email protected]

I would have liked the cookies to be a bit more chewy.

Kendra Crump

[email protected]

These cookies are a bit too crumbly for my taste, but the flavor is good.

Gubber Gruye'

[email protected]

I followed the recipe exactly, but my cookies didn't turn out as good as the ones in the pictures.

ARYAL KANCHHO

[email protected]

These cookies are a bit too sweet for my taste, but they're still pretty good.

Dr Raees Ahmad Raan

[email protected]

I'm not a huge fan of cookies, but these date-filled cookie wraps are an exception. They're so soft and chewy, and the filling is just the right amount of sweetness.

Ayjaha

[email protected]

These cookies are a great way to use up leftover dates. I always have a few dates left over from other recipes and these cookies are the perfect way to use them up.