Date Filled Oatmeal Cookies

Name: Date Filled Oatmeal Cookies
Ingredients: 8 oz Dates ( cut into small pieces); 1 cup raisins; 3/4 cup granulated sugar; Juice of 1 lemon + (zest of lemon optional); 1 - 2 cups water; 2 tsp corn starch; 2½ cups all purpose flour; 2 cup Oatmeal ( not instant); 1 cup shortening; 1 cup granulated sugar; 1 tsp salt; 2 tsp cinnamon; 2 tsp baking powder; 1 cup buttermilk; Additional flour to work the dough if necessary

I was given a very sketchy recipe for these cookies. The recipe had been handed down and I was asked to see if I could come up with a successful rendition. The lady giving me the recipe had not been able to recreate the cookies her mother had made many years ago with the recipe as it was. A few experiments and I think we came up with a winner. I'll see in a day or two when she tries them

Directions

For the Filling: In a small sauce pan place the dates, raisins,sugar, lemon juice and add enough water to cover the mixture.
Place on high heat and bring to a rapid boil and boil for about 15 minutes, continuously stirring to prevent the mixture from burning until the dates begin to break down and the liquid reduces and a thick sauce is made.
Remove from the heat and add the 2 tsp of corn starch mixed with 2 tsp of water into the filling and stir to combine and thicken.
Place the filling into a container with lid and refrigerate a few hours to overnight.
For the Oatmeal Cookies and Assembly: In a bowl combine the flour,oatmeal, salt, cinnamon and the baking powder.
In a mixer cream the sugar and the shortening.
Slowly add the dry ingredients, once combined add the buttermilk and mix until a dough forms.
Place the dough onto a well floured table and knead until a smooth not too sticky dough is formed ( you may have to add more flour).
Form the dough into a ball and place into a bowl and cover and let sit in the refrigerator 1 hour to overnight.
To Assemble: Cut the dough into ¼'s, and r o ll the dough out to 1/4 to 1/8 inch thickness.
Using a circular cookie cutter 2½ to 2¾ inches in diameter cut out circles, you will need two for every cookie.
Place half the circles on a greased sheet pan or a silpat covered pan.
Spoon about 1 Tbs of the cooled filling into the center and cover with a second circle.
Crimp the edges and cut a small vent hole in the top of the cookie.
Bake in the center of a 350º oven for approximately 20 minutes.
Carefully place on a wire rack to cool.
Store in an air tight container.
As an alternative you can bake the cookies in a single layer for about 12- 15 minutes until lightly browned, cool, then spread the filling over one and top with another like an Oreo.