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    You are in: Home / Recipes / Date Moons Recipe
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    Date Moons

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    justcallmetoni's Note:

    Another addition to my holiday cook collection. A tender cream cheese cookie enveloping a fig and nut confit. Pass the milk. This recipe originally appear in the holiday issue of Sunset magazine. I have estimated the preparation time, which I would be to be a bit more intensive than a basic drop cookie.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Beat butter and cream cheese at medium speed with an electric mixer until smooth. Add flour and salt, and beat until blended.
    3. 3
      Shape dough into a ball and wrap well in waxed paper or cling wrap. Chill for an hour.
    4. 4
      Combine dates, sugar, and water in a saucepan and cook over medium heat 3 to 5 minutes or until thickened. Remove fruit puree from heat; stir in walnuts and orange rind, and let cool.
    5. 5
      Divide chilled dough in half. Place half (or less) on a lightly floured surface, and roll to 1/8-inch thickness. Cut dough with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. Spoon 1/2 teaspoon date mixture in center of each cookie. Repeat procedure with remaining dough.
    6. 6
      Fold dough over filling, pressing edges with tines of a fork to seal.
    7. 7
      Bake for 15 minutes or until lightly browned. Remove from oven and let cool for a few minutes. Remove to a cooling rack until fully cool.
    8. 8
      Sprinkle with powdered sugar.

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    Nutritional Facts for Date Moons

    Serving Size: 1 (19 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 79.9
     
    Calories from Fat 40
    50%
    Total Fat 4.5 g
    6%
    Saturated Fat 2.2 g
    11%
    Cholesterol 9.3 mg
    3%
    Sodium 33.4 mg
    1%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 0.6 g
    2%
    Sugars 6.2 g
    24%
    Protein 0.9 g
    1%

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