DOUGH:

1/2 c. butter
1 c. sharp cheese, grated
1 1/2 c. flour
1/4 tsp. salt
2 tbsp. water

FILLING:

1 c. dates, chopped
1/2 c. brown sugar
1/4 c. water

DOUGH: Cream butter and cheese. Sift flour and salt. Blend flour into cream mixture. Add water, mix well together. Chill 1 hour. Roll dough thin, cut with a round cutter. Place approximately 1 teaspoon date filling in center of dough circle--fold over. Seal edges with fork. Bake on ungreased cookie sheet for 8 to 10 minutes or until golden brown. When cool, dust with powdered sugar.

FILLING: Combine in pan, cook on medium until it boils. Stir, cool slightly.