Filled Oatmeal Cookies
|Gold medal flour||2 Cup (32 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Shortening||3⁄4 Cup (12 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Rolled oats||1 Cup (16 tbs)|
|Pumpkin filling/Date filling||1⁄2 Cup (8 tbs)|
Heat oven to 375° (quick mod.).
Measure flour by dipping method or by sifting.
Blend flour, salt, and soda.
Add sugar, shortening, egg, and molasses; stir until smooth.
Blend in rolled oats.
Roll dough out 1/4 thick on lightly floured board.
Cut with 2 1/2" round cutter.
Place half the rounds on ungreased baking sheet.
Spread 1 tsp.
Filling lightly on center of each cooky.
Cut a cross or other pattern on remaining rounds; place over filling-topped rounds.
Bake 12 to 15 min.