Date Nut Envelopes

Courtesy of Lory Utz

Makes about 100-120

Cookie dough:
• 8 oz. cream cheese at room temperature
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 1/4 cup sugar
• 1/4 tsp. salt
• 1 tsp.vanilla extract
• 2 1/4 cups all-purpose flour

Cream the butter and cream cheese in bowl of electric mixer till light. Add 1/4 cup sugar, the salt and vanilla. Beat till combined. With the mixer on low speed, add the flour and mix till just combined. Divide into 4 or 6 parts, forming each part into the shape of a hamburger patty. Wrap each piece in plastic wrap and refrigerate for one hour before rolling out.

(The dough may be refrigerated for several days if necessary. If so, let the dough warm up a little before rolling out.)

Date nut filling:
• 1 lb. pitted dates, chopped
• 1/2 cup dark brown sugar
• 1/2 cup water

Cook on low heat until thick for a few minutes and add 1/2 cup chopped walnuts. Cool. Filling may be frozen.

Preheat oven to 350 degrees.

Roll out one of the patties on a well-floured board. Using a trimmer with a zig-zag edge, cut the dough into squares the size of small Post-Its. Put about 1/2 tsp. filling in center of each square. Dipping your fingers in water bring two opposite corners together over the filling and seal together.

Egg Wash:
Brush each cookie with a mixture of one egg and 1 Tbsp. milk.

Sprinkle with a mixture of 3 Tbsp. sugar and 1 tsp. cinnamon.

Bake at 350 degrees for 15-18 minutes, until nicely browned.