Very good, made as a dessert for a North-African themed dinner party. To get 3 dozen, you must really adhere to the 2 1/2 in. cookie cutter, which I did, and got exactly 36 cookies from the dough. I halved the filling, however, and had just enough to finish my 3 dozen, which means the entire filling recipe would have been way too much. The cookies are quite small, but are delicious with sweet Moroccan mint tea!
Yield: Makes 3 dozen
- 1/2 cup butter or margarine, 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
- Beat butter and cream cheese at medium speed with an electric mixer until smooth. Add flour and salt, and beat until blended.
- Shape dough into a ball; cover with wax paper, and chill 1 hour.
- Cook dates, sugar, and 1/4 cup water in a saucepan over medium heat 3 to 5 minutes or until thickened. Remove from heat; stir in walnuts and orange rind, and let cool.
- Divide dough in half. Place 1 portion 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.
- Fold dough over filling, pressing edges with tines of a fork to seal.
- Bake at 375° for 15 minutes or until lightly browned. Sprinkle with powdered sugar.
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