Cream Cheese Goodness Cookies

I love cream cheese anything (ex: bagel and cream cheese, baked potato cream cheese soup, spinach dip using cream cheese, etc) So when I saw a Rugelach recipe using cream cheese I had to make it. I made this during the holidays and it was such a hit that I was asked to provide this recipe time and time again.   I hope everyone enjoys making these cookies as much as I do :o)

1 cup butter, softened

2 tablespoons granulated sugar

1 package (8 oz) cream cheese, softened

2 cups all-purpose or unbleached flour

1/2 cup finely chopped dates

1/2 cup finely chopped shelled pistachios

1/3 cup granulated sugar

2 teaspoons cinnamon

1/4 cup butter, softened

1 tablespoon powdered sugar

In large bowl, beat 1 cup butter, 2 tablespoons granulated sugar and the cream cheese until light and fluffy. Add flour; stir until well blended. 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°F. Grease 2 cookie sheets with shortening or spray with cooking spray. In small bowl, mix dates, pistachios, 1/3 cup granulated sugar, the cinnamon and 1/4 cup butter until well blended.

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 cookie sheets. Bake 13 to 18 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool 30 minutes or until completely cooled. Sprinkle with powdered sugar.