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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I looked through the date recipes; I couldn't believe there were no date turnovers. This is a classic, classic cookie - I adapted this recipe from The Canadian Farm Cookbook, of 1911. A big, not-too-rich cookie - I could eat'em for breakfast. Ingredients:
1 cup chopped dates |
1 cup water |
3 cups rolled oats |
2 cups whole wheat flour |
2 cups dark brown sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
1/2 cup butter, melted |
2 eggs, beaten |
1 teaspoon baking soda |
2/3 cup buttermilk |
Directions:
1. Cook the dates and water together, stirring frequently, until soft and amalgamated.
2. Let cool.
3. Preheat the oven to 325°F.
4. Butter a large cookie sheet.
5. Stir together the dry ingredients.
6. Beat together the cooled melted butter and eggs, then beat in the buttermilk.
7. Mix the beaten butter and egg mixture into the dry ingredients, adding a little more buttermilk if needed to make a soft dough.
8. Drop half the dough by spoonfuls onto the cookie sheet.
9. Space them well apart.
10. Divide the filling evenly over the cookie bases.
11. Spoon the remainder of the dough over the cookies.
12. Bake for 20 minutes.
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