Page 188 - Classic Cookies with Modern Twists

1. Preheat the oven to 350 degrees F.

2. To make the shells, in the bowl of a food processor tted with
the met al blade, pulse the our and salt several times to blend.
Add the butter and cream cheese and continue to pulse in short

bursts until the dough forms coarse cr umbs and then comes
together in larger clumps. Gather the dough into a ball and
divide into 4 even pieces. Wash the food processor bowl.

3. Ev enly divide each piece of dough into 12 balls. Lightly our

your thumb and forenger and press a dough ball into each cup
of an ungreased mini-mufn tin or individual t art pans,
pressing the dough against the sides of the pan, up to the rim.
Cover lightly with plastic w rap and refrigerate the dough while

you make the lling.

4. To make the lling, in the clean food processor bowl, or the
bowl of a st and mixer tted with the paddle att achment,
combine the sugar and butter until well blended and creamy.

Add the egg and salt and mix to incorporate. Scrape the bowl and
mix in the vanilla and dates. When the color and texture of the
lling is uniform, transfer the contents of the food processor
into a medium bowl and fold in the hazelnuts.

5. Remove the sh ells from the refrigerator and ll each one to the
top with lling. Place the mufn tins or t art pans side by side on
2 rimmed baking sheets. Bake for 30 to 35 minutes, rot ating the
sheets half way through, or until the t art edges are set and

golden brow n and the centers are still slightly soft.

6. Move the sheets from the oven to a wire rack to cool
completely before loosening the t arts from their tins. Dust with

confectioners’ sugar, lightly drizzle with melted chocolate, or
ser ve as is.