Date Filled Oatmeal Cookies
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.
Ingredients for Date Filled Oatmeal Cookies
For the Filling:
- 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
For the Oatmeal Cookies:
- 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
Directions for Date Filled Oatmeal Cookies
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 roll 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.
Here are a few items to help make thios recipe:
Cuisinart 419-14 Contour Stainless 1-Quart Saucepan with Cover
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch
A lot of work sticking stuff I can’t eat into cookies, but Dad did make a couple without the gooey stuff and they were pretty good so 5 paws.
Ingredients
- For the Filling:
- 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
- For the Oatmeal Cookies:
- 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
Instructions
- 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 roll 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.
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