Prep Time 25m
Cook Time 15m
Ready Time 175m
Yield 64 cookies

  • 1 1/4 cups butter, softened, divided
  • 2 tablespoons sugar plus 1/3 cup, divided
  • 1 (8 oz.) package cream cheese, softened
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup finely chopped dates
  • 1/2 cup finely chopped shelled pistachios
  • 2 teaspoons ground cinnamon
  • 1 tablespoon powdered sugar
Preparation Directions
  • Step 1Combine 1 cup butter, 2 tablespoons sugar and cream cheese in large bowl; beat until light and fluffy.
  • Step 2Add 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.
  • Step 3Heat oven to 375°F. Spray 2 cookie sheets with no-stick cooking spray. Combine dates, pistachios, 1/3 cup sugar, cinnamon and 1/4 cup butter in small bowl; blend well.
  • Step 4Roll out 1 disk of dough at a time on floured surface with floured rolling pin 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 prepared cookie sheets.
  • Step 5Bake 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 sugar.
High altitude (above 3500 ft.):
  • Step 1No change.
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