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- 1 cup shortening
- 1 cup light brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/2 cups old-fashioned rolled oats, uncooked
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup water
- 1 cup dates, pitted and chopped
- Mix shortening, brown sugar, eggs and vanilla extract on medium speed until mixed
- Put rolled oats in food processor or blender. Blend about 60 seconds to make
oat flour. Makes about 2 cups.
- In a separate bowl, combine the oat flour, flour, baking soda and salt. Add the
flour mixture to the shortening mixture. Stir until ingredients combine into a dough.
Cover; refrigerate overnight.
- Roll out chilled dough on a floured surface to a thickness of 1/8 inch. Use a
small (about 1/2-inch diameter) well floured cookie cutter to make bite size cookies.
Using a thin bladed metal spatula, transfer cookies to a greased baking sheet.
- Bake in a preheated 350 degrees F oven 10 to 12 minutes, or until set. Transfer
cookies at once to wire racks to cool.
- While cookies are cooling, prepare filling. Combine sugar, water, and dates in
a saucepan. Cook 20 to 25 minutes, or until thick. Filling will be like a clear,
thick jam with small pieces of dates in it. Let mixture cool. You should have about
1 1/8 cups of filling.
- Spread about 1/2 teaspoon date filling on each of one half of the cooled cookies;
top with remaining cookies to make sandwich cookies.
Yield: 8 dozen cookies
Posted by kdipaolo at Recipe Goldmine May 9, 2001.