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
Total TimePrep: 40 min. + chilling Bake: 25 min./batch
- 1-1/4 cups coarsely chopped dates (about 6 ounces)
- 1 tablespoon minced crystallized ginger
- 1 teaspoon grated orange zest
- 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.
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Nutrition Facts1 cookie: 144 calories, 9g fat (5g saturated fat), 21mg cholesterol, 55mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 2g protein.
Originally published as SUGAR ‘N SPICE DATE FILLED RUGELACH COOKIES in Simple & Delicious December/January 2018
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