Date-Filled Cookie Wraps

 

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

• 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.