courtesy of: Cooking.com
64 cookies ---easy
A Hanukkah tradition, these special sweets are packed with pistachios,
cinnamon and sugar. This incredibly enticing filling is then encased
in a cream cheese dough, rolled up into crescent shapes, then baked.
1 cup butter, softened
2 tablespoons sugar
One (8 ounce ) package cream cheese, softened
2 cups Pillsbury Best All Purpose or Unbleached Flour
1/2 cup dates, finely chopped
1/2 cup shelled pistachios, finely chopped
1/3 cup sugar
2 teaspoons cinnamon
1/4 cup butter, softened
1 tablespoon powdered sugar
In large bowl, combine 1 cup butter, 2 tablespoons sugar and cream
cheese; beat until light and fluffy.
Add flour to butter mixture; blend well. Shape dough into ball;
divide into 4 pieces. Shape each piece into ball; flatten into 1/2-inch-thick
disk. Wrap each in plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 375 degrees F. Grease 2 cookie sheets or spray with
nonstick cooking spray. In small bowl, combine dates, pistachios,
1/3 cup sugar, cinnamon and 1/4 cup butter; blend well.
On floured surface with floured rolling pin, roll out 1 disk of
dough at a time to 1/8-inch thickness, forming 12-inch round. (Keep
remaining disks of dough refrigerated.) Sprinkle 1/4 of date-nut
mixture onto round; press into dough slightly. Cut round into 16
wedges. Roll up each wedge from curved edge to point. Place on greased
Bake at 375 degrees F for 13 to 18 minutes or until light golden
brown. Immediately remove from cookie sheets; place on wire racks.
Cool 30 minutes or until completely cooled. Sprinkle with powdered
HIGH ALTITUDE:(Above 3500 Ft.)
Recipe reprinted by permission of Pillsbury®. All rights reserved.
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