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Date Filled Oatmeal Cookies




Source of Recipe


Internet


List of Ingredients




1 teaspoon vinegar
1/2 cup milk
1 cup all-purpose flour, stirred before measuring
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup soft shortening
1/4 cup butter
5 cups uncooked quick-cooking rolled oats

Filling
1 cup chopped dates
2/3 cup granulated sugar
1 teaspoon lemon juice
1/4 cup water



Recipe



Stir vinegar into milk; set aside.
Sift flour with baking soda and salt. Cream shortening and butter until light and fluffy, gradually adding the 3/4 cup sugar. Blend in half of flour mixture, then blend in soured milk, then blend in remaining flour mixture. Stir in rolled oats.

Refrigerate cookie dough for at least 4 hours. Meanwhile, make the date filling. In a saucepan combine dates, 2/3 cup sugar, lemon juice, and water. Bring date mixture to a boil and simmer for a minute. Remove from heat and let cool.

Preheat oven to 350°. Roll about one-third of the chilled dough out to about 1/9-inch thick on a generously floured surface. Keep remaining dough refrigerated until ready to roll out. Cut rolled out dough with floured 2-inch round cookie cutter. Place on ungreased cookie sheets and bake 10 to 12 minutes; cool.

To serve, spread 1 teaspoon of date filling on half of cookies; top with remaining cookies.

Makes about 3 dozen filled cookies.