{"id":423876,"date":"2018-01-01T00:00:00","date_gmt":"2017-11-30T06:16:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/date-filled-rugelach\/"},"modified":"2023-06-27T07:54:37","modified_gmt":"2023-06-27T12:54:37","slug":"date-filled-rugelach","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/date-filled-rugelach\/","title":{"rendered":"Date-Filled Rugelach"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>I like to take old recipes and make them my own. They\u2019re so special to my family. 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Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour."},{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. Mix cinnamon and remaining sugar. On a lightly floured surface, roll each portion of dough into a 12-in. circle. Spread each with half of the date mixture and sprinkle with 1\/3 cup sugar mixture and 3 tablespoons walnuts. Cut each into 16 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets."},{"@type":"HowToStep","text":"Bake until light golden brown, 25-28 minutes. Cool on pans 10 minutes. Remove to wire racks to cool."}],"recipeYield":"32 cookies","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 144 calories","fatContent":"9g fat (5g saturated fat)","cholesterolContent":"21mg cholesterol","sodiumContent":"55mg sodium","carbohydrateContent":"16g carbohydrate (9g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. 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