Taking old recipes and making them my own is how these cookies came about. They’re so special to my family. Sometimes I roll the dough in cinnamon sugar instead of flour. —Barb Estabrook, Appleton, WI
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VERIFIED BY Taste of Home Test Kitchen
- 1-1/4 cups coarsely chopped dates (about 6 ounces)
- 1 tablespoon minced crystallized ginger
- 1 teaspoon grated orange peel
- 1/4 cup orange juice
- 2 cups all-purpose flour
- 2 tablespoons plus 2/3 cup sugar, divided
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 6 ounces cold cream cheese, cubed
- 1 teaspoon ground cinnamon
- 6 tablespoons coarsely chopped walnuts, toasted
- Place first four ingredients in a small heavy saucepan; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, until thickened, about 5 minutes. Cool completely.
- Place flour, 2 tablespoons sugar and salt in a food processor; pulse to combine. Add butter; pulse until butter is the size of peas. Add cream cheese; pulse just until a dough forms. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate 1 hour.
- Preheat oven to 350°. Mix cinnamon and remaining sugar. On a lightly floured surface, roll each portion of dough into a 12-in. circle. Spread each with half of the date mixture and sprinkle with 1/3 cup sugar mixture and 3 tablespoons walnuts. Cut each into 16 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment paper-lined baking sheets.
- Bake until light golden brown, 25-28 minutes. Cool on pans 10 minutes. Remove to wire racks to cool. Yield: 32 cookies.
Originally published as Date-Filled Rugelach in Simple & Delicious December/January 2018