Makes about 6 dozen (72) cookies
1/2 cup (1 stick) unsalted butter, soft
8 ounces (2 cups) shredded sharp cheddar cheese
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 pound pitted dates, well chopped
3/4 cup finely chopped pecans
1/2 cup powdered sugar
1. Place the butter, cheese, flour, and salt in a large mixing bowl, and with an electric mixer blend the mixture until it looks like coarse crumbs. Continue blending or working with your hands until the mixture comes together into a ball. Flatten it out, wrap in plastic and place in the refrigerator overnight.
2. The next day, make the filling by combining the chopped dates and pecans. Set aside. Preheat the oven to 350 degrees. Remove the dough from the refrigerator, and cut it into two halves. Work with one half at a time. Return the other to the fridge to stay cold.
3. Lightly flour a work surface, and roll the dough out to 1/4-inch thickness. With a knife, cut it into rough 1 1/2-inch squares. Place a teaspoon of filling onto each square. Roll the filling into the dough like a small jellyroll. Press the dough to seal any cracks, and place the cookie on a baking sheet. Bake about 18 at a time until they are golden brown and firm, from 15 to 20 minutes.
4. Remove the cookies from the oven, transfer to a wire rack, and when cool enough to handle dredge in powdered sugar. Let cool before serving. Repeat with the remaining dough and filling.