Date-Filled Oatmeal Cookies
|Shortening||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Self rising flour||2 1⁄2 Cup (40 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Quick cooking oats||2 Cup (32 tbs), uncooked|
|Vanilla extract||1 Teaspoon|
|Date filling||1 Cup (16 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
Cream shortening, gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add flour alternately with buttermilk, beginning and ending with flour.
Stir in oats and vanilla, mixing well.
Roll cookie dough to 1/8-inch thickness on a lightly floured surface.
Cut with a 2-inch round cutter, and place half of cookies on a greased cookie sheet.
Place about 1 teaspoon Date Filling on each cookie on the cookie sheet, top with another cookie.
Press edges together with a fork.
Combine cinnamon and 1 tablespoon sugar; sprinkle on top of cookies.
Bake at 350Â° for 12 to 14 minutes.
Cool on wire racks.