| | Directions | | Cream shortening and sugar (mash with fork until creamy). Mix dry ingredients. Add to sugar mix. Stir in vanilla, work well. Add water. Knead until smooth. Roll out on lightly floured surface to about 1/4 inch thickness. Cut with biscuit cutter or soup can or other empty can of desired size. Bake at 350°-375° for 10-12 minutes. Make filling while cookies bake: simmer dates in water to cover until mushy. Smooth warm filling onto 1/2 cookies - flip them so cookie sheet side gets filling. Top with rest of cookies, press lightly to spread filling, make cookies adhere. |
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| Ingredients | | - |  | 1 cup Brown Sugar |
| - | | 1 cup shortening |
| - | | 3 cups rolled oats |
| - | | 2 cups flour |
| - | | 1 teaspoon soda |
| - | | 1/2 teaspoon Salt |
| - | | 1 1/2 teaspoons Vanilla |
| - | | 1/2 cup cold water |
| - | | 1 package seedless chopped dates (16 ounce pkg) |
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