|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Enjoy the sweet, delicious taste of dates in these double-layered oatmeal cookies. The recipe is very easy to follow, and the cookies are a genuine treat that is hard to resist.
- For the Dough
- 1 teaspoon vinegar
- 1/2 cup milk
- 1 cup all-purpose flour (stirred before measuring)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3/4 cup shortening (softened)
- 1/4 cup butter (softened)
- 5 cups quick-cooking rolled oats (uncooked)
- For the Filling
- 1 cup dates (chopped)
- 2/3 cup sugar
- 1 teaspoon lemon juice
- 1/4 cup water
Gather the ingredients.
Stir the vinegar into milk and set aside.
In a mixing bowl, sift together the flour with baking soda and salt.
In a separate bowl, cream the shortening and butter until light and fluffy, gradually adding the sugar.
Blend in half of the flour mixture, then pour in the soured milk. Blend in the remaining flour mixture.
Stir in the rolled oats.
Refrigerate the cookie dough for at least 4 hours.
Meanwhile, make the filling.
In a saucepan, combine the dates, sugar, lemon juice, and water. Bring date mixture to a boil and simmer for a minute. Remove from heat and let cool.
Preheat oven to 350 F.
Roll about one-third of the chilled dough out to about 1/9-inch thick on a generously floured surface. Keep remaining dough refrigerated until ready to roll out.
Cut the rolled out dough with floured 2-inch round cookie cutters.
Place on ungreased cookie sheets and bake 10 to 12 minutes. Allow to cool.
Spread 1 teaspoon of date filling on half of the cookies; top with remaining cookies.
Serve and enjoy!