date-filled cookie wraps

Authorali
DifficultyBeginner

Description:
If you are looking for a delicious and healthy cookie, I suggest that do not lose this recipe. Let's learn how to bake a tasty cookie. If you love dates, then this recipe will be your favorite. This date cookie has only one tablespoon of sugar and it is a very positive point. We use Khasoie date which has a high nutritional value. It’s soft and sweet. Khasoie date is fleshy. Trust me! This cookie tastes great. These cookies are great to eat with morning or afternoon tea or coffee.
Date-filled cookie wraps
A nutty date filling adds texture to rich cookies made with cream cheese. These cookies are great to eat with morning or afternoon tea or coffee.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 For cookies:
 4 oz cream cheese, softened
 ½ cup butter, softened
 1 tbsp sugar
 1 cup all-purpose flour
 One egg white
 1 tbsp water
 4 tsp coarse white sparkling sugar
 Date filling:
 8 oz chopped Khasoie dates
 ½ cup water
 2 tbsp sugar
 1 tsp orange peel
 ½ tsp vanilla
 ¼ cup chopped walnuts
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.

Ingredients

 For cookies:
 4 oz cream cheese, softened
 ½ cup butter, softened
 1 tbsp sugar
 1 cup all-purpose flour
 One egg white
 1 tbsp water
 4 tsp coarse white sparkling sugar
 Date filling:
 8 oz chopped Khasoie dates
 ½ cup water
 2 tbsp sugar
 1 tsp orange peel
 ½ tsp vanilla
 ¼ cup chopped walnuts

Directions

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.

date-filled cookie wraps

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