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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 36 |
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Another addition to my holiday cook collection. A tender cream cheese cookie enveloping a fig and nut confit. Pass the milk. This recipe originally appear in the holiday issue of Sunset magazine. I have estimated the preparation time, which I would be to be a bit more intensive than a basic drop cookie. Ingredients:
1/2 cup butter, softened |
1 (3 ounce) package cream cheese, softened |
1 cup all-purpose flour |
1/8 teaspoon salt |
1 cup chopped dates |
1/4 cup sugar |
1/4 cup water |
1/2 cup chopped walnuts |
1 teaspoon grated orange rind |
1/2 cup powdered sugar |
Directions:
1. Preheat oven to 375 degrees.
2. Beat butter and cream cheese at medium speed with an electric mixer until smooth. Add flour and salt, and beat until blended.
3. Shape dough into a ball and wrap well in waxed paper or cling wrap. Chill for an hour.
4. Combine dates, sugar, and water in a saucepan and cook over medium heat 3 to 5 minutes or until thickened. Remove fruit puree from heat; stir in walnuts and orange rind, and let cool.
5. Divide chilled dough in half. Place half (or less) on a lightly floured surface, and roll to 1/8-inch thickness. Cut dough with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. Spoon 1/2 teaspoon date mixture in center of each cookie. Repeat procedure with remaining dough.
6. Fold dough over filling, pressing edges with tines of a fork to seal.
7. Bake for 15 minutes or until lightly browned. Remove from oven and let cool for a few minutes. Remove to a cooling rack until fully cool.
8. Sprinkle with powdered sugar.
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