Prep Time: 1 Hour Start to Finish: 2 Hours 50 cookies

1 In large bowl, beat cream cheese, butter and 1 tablespoon granulated sugar with electric mixer on medium speed until fluffy. On low speed, gradually beat in flour. On large piece of plastic wrap, form dough into 10x5-inch rectangle. Wrap in plastic wrap; refrigerate until firm, about 1 hour.

2 Meanwhile, in 2-quart saucepan, stir together dates, ½ cup water and 2 tablespoons granulated sugar. Heat to boiling. Reduce heat to low; cook 5 to 8 minutes, stirring constantly, until thickened. Cool 5 minutes. Stir in orange peel, vanilla and walnuts; set aside.

3 Heat oven to 325°F. Line 2 cookie sheets with cooking parchment paper.

4 Cut dough in half into 2 squares. On floured surface, roll 1 square of dough into 10-inch square. Using fluted pastry wheel, cut into 5 rows by 5 rows to create 25 (2-inch) squares. Spoon 1 teaspoon date mixture onto center of each 2-inch square. Bring 2 opposite corners of dough together, partially overlapping and covering date mixture. Using fingers dipped in water, press dough to seal. On cookie sheets, place dough wraps 1 inch apart. Repeat with other half of dough and remaining date mixture.

5 In small bowl, beat egg white and 1 tablespoon water; brush onto dough wraps. Sprinkle with coarse sugar.

6 Bake 13 to 15 minutes or until edges begin to turn light golden brown. Cool 2 to 3 minutes; remove from cookie sheets to cooling racks.

1 Cookie: Calories 60; Total Fat 3g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 25mg; Total Carbohydrate 7g (Dietary Fiber 0g); Protein 0g Exchanges: ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: ½

Festive Touch A plate of these cookies wrapped in cellophane and a bow would make a wonderful hostess or thank-you gift. You could put them on a decorative paper plate or purchase a special plate at the store or a thrift shop.