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Categories:
dates raisins sugar lemon zest lemon optional water corn starch flour shortening sugar salt cinnamon baking powder buttermilk flour dough
Viewed: 25 - Published at: 8 years agoIngredients
- 8 ounces dates cut into small pieces
- 1 cup raisins
- 3/4 cup granulated sugar
- 1 lemon zest lemon optional
- 2 cups water
- 2 teaspoons corn starch
- 2 1/2 cups all purpose flour
- 2 cups oatmeal not instant
- 1 cup shortening
- 1 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 cup buttermilk
- flour
- dough
Method
- 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 1/4's, and roll the dough out to 1/4 to 1/8 inch thickness. Using a circular cookie cutter 21/2 to 23/4 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 350° 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.