Date Filled Oatmeal Cookies Recipe
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
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 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 24 servings | |
| Calories 306 | |
| Calories from Fat 88 | 29% |
| Total Fat 10.04g | 13% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 2.86g | |
| Cholesterol 0mg | 0% |
| Sodium 265mg | 11% |
| Potassium 221mg | 6% |
| Total Carbs 51.4g | 14% |
| Dietary Fiber 3.3g | 11% |
| Sugars 25.79g | 17% |
| Protein 4.59g | 7% |
Languages
Comments
April 9, 2015Your oatmeal cookies look good with the filling. I like the idea. i have my own version tho but without filling.
Loading older comments, please wait...
