Cookie:
1-3 oz. Pkg. Cream Cheese, softened
1/2 c. Butter, softened
1 c. Flour

Cream together cream cheese and butter.
Mix in flour to form stiff dough.
If dough is sticky add additional flour a little at a time.
Roll out on lightly floured surface to approx. 1/8″ thick.
Cut with round cookie cutter.
Transfer to parchment lined cookie sheet.
Place 1 tablespoon of filling in center of bottom pastry.
Fold cookie in half and crimp edges together to prevent filling from seeping out.
Prick top with a fork.
Sprinkle with sugar.
Bake 15-20 minutes at 350°F.

Filling:
1/2 c. Dates, chopped
1/2 c. Pecans, chopped
1/2 c. White Corn Syrup
1/2 c. Granulated Sugar
1 Tbsp. Water

In a medium size saucepan stir all filling ingredients together.
Simmer over medium heat, stirring constantly until mixture thickens.
Cool slightly before filling cookies.