matrimonial cake filling – Rants Raves and Recipes

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.

Yum

Date Filled Oatmeal Cookies

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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