I made these recently and a few people kindly asked for the recipe. I have to admit, that I love convincing people who aren't sure they like dates to try these cookies because most people end of loving them. I do believe I converted a few people at work who tried them.
The recipe is passed down from my dad's mom, Marge MacIntosh. I've been making them since I was a teenager so this is a recipe I'm fully confident that I make well. My grandmother actually used to put nutmeg in the dough but I'm not a huge fan of nutmeg in baking, so I leave it out. My older sister Jen agrees. I have to promise to save some for her whenever I make a batch or fear sister-type scorn and disappointment. If you have a sister you know what I'm talking about - hands on the hips, nearly deafening cries of "you didn't save me some?" and even some pouty expressions and snide remarks for the next few hours to the tune of "next time I make something you like, guess who isn't going to get any!" Let me tell you, every time I guess me, that's who, and every time I am correct.
But, I digress.
The recipe is a two-step process - filling and cookie dough. Seems fiddly at first, but once you make them a couple of times it won't seem like such a chore compared to other cookie recipes. I like to decrease the amount of sugar in both the filling and dough by 1/8 to 1/4 cup (I provided the full measure in the recipe though), which makes me feel better about eating them for breakfast!
Date Cookies
Preheat oven to 350 degrees
Filling
1/2 pound cooking dates (You can buy these in blocks at the supermarket. Just cut them in half - that's about 1/2 pound)
2/3 cup water
1/2 cup white sugar
1 tsp. lemon juice
Cook filling on stove top in a saucepan until mushy, on low. Boil it briefly, then simmer. Don't leave it unattended long, and stir often or the sugar will burn.
Cookie Dough
1 cup vegetable shortening
1 cup brown sugar
1/4 cup milk
2 cup oatmeal
1 1/2 cup flour
3 tsp. baking powder
1 tsp. cinnamon
pinch of salt
Mix wet ingredients, then add dry and fold in until just combined. Dough should be somewhat sticky, not too dry. Flour a surface well and roll out the dough. I roll it out in about 3 sections as I don't have a large surface. Take a round cookie cutter (I use an upside down drinking glass) around 3 inches across and cut out round shapes in the dough. Place them on a cookie sheet.
Once the filling has cooled enough not to burn your fingers, spoon about 1/2 - 1 tbsp in the centre of each round cookie. Fold over each cookie into a half circle. You don't need to make the dough meet - the date filling will be showing.
Bake in 350 degree oven for 12 minutes or until browned.
