Willie Mae's Filled Oatmeal Cookies Recipe
Ingredients
| Vinegar | 1 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Soft butter | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Granulated Sugar | 1 1/2 Cup (16 tbs) | |
| 5 cups uncooked quick-cooking rolled oats | ||
| Pitted dates | 1 Cup (16 tbs), snipped | |
| Lemon juice | 1 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
Directions
1. Stir vinegar into milk; set aside.
2. Sift flour with baking soda.
3. Cream shortening with salt until light and fluffy, gradually adding 3/4 cup sugar. Blend in half of flour mixture, then milk, then remaining flour mixture. Stir in rolled oats. Refrigerate 4 hours.
4. Meanwhile, for filling, in saucepan combine dates, 3/4 cup sugar, lemon juice, and water; bring to boil; set aside to cool.
5. Start heating oven to 350°F.
6. On well-floured surface, roll out dough 1/8 inch thick (roll only one-third of dough at a time, refrigerate rest). Cut with floured 2-inch round cutter. Spread 1 teaspoonful of date mixture on each of half of cookies. Top with remaining cookies. Place on ungreased cookie sheets.
7. Bake 10 to 12 minutes.
8. Cool on wire racks. Makes about 3 dozen.
2. Sift flour with baking soda.
3. Cream shortening with salt until light and fluffy, gradually adding 3/4 cup sugar. Blend in half of flour mixture, then milk, then remaining flour mixture. Stir in rolled oats. Refrigerate 4 hours.
4. Meanwhile, for filling, in saucepan combine dates, 3/4 cup sugar, lemon juice, and water; bring to boil; set aside to cool.
5. Start heating oven to 350°F.
6. On well-floured surface, roll out dough 1/8 inch thick (roll only one-third of dough at a time, refrigerate rest). Cut with floured 2-inch round cutter. Spread 1 teaspoonful of date mixture on each of half of cookies. Top with remaining cookies. Place on ungreased cookie sheets.
7. Bake 10 to 12 minutes.
8. Cool on wire racks. Makes about 3 dozen.
Chef
