Monday, 9 February 2015

Date Filled Oat Cookies

I think that I have one or two more Valentine cards to post but who are we kidding? The star of the Senior's event that I ran yesterday were these Date Filled Oat Cookies. I have made them for years from my Mom's collection of recipes. They are from this ancient mini recipe book that was published, I believe in 1966.
Many of the seniors recalled baking these up when they had kitchens of their own or remembering their own mothers making them or making them for their spouses during many years of marriage. It was really rewarding to offer the Seniors a new activity to try. I had 16 attendees including 2 gents and a pair of newlyweds. The cards may not have turned out exactly as I planned but it was a really enjoyable afternoon and everyone enjoyed the activity AND the cookies. Here's the recipe if you would like to try making this classic yourself....
Date Filled Oat Cookies
1 cup shortening (part butter)
1 cup brown sugar packed
1/2 cup milk
2 cups Robin Hood oats (I think I used Quick oats, a little finer cut)
1 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
Cream shortening, add sugar then milk, then oats.
Add dry ingredients to mixture. Stir thoroughly. Dough will be very soft.
Chill several hours or overnight.
Roll dough to 1/8 inch thick on lightly floured board. Cut with cookie cutters and bake at 350F 12 -15 minutes. Chill. (I put mine in the freezer until I was ready to use)

Date Filling
1/2 pound dates, pitted and chopped into small pieces (the original recipe called for 1/2 pound but I used 2 2/3 cups which is one pound and it turned out fine)
2/3 cup water
1/2 cup sugar
1 tsp lemon juice
Add water and sugar to dates, Cook until thick, stirring well. Add lemon juice. Cool before using.