PROMERSBERGER FAMILY RECIPES
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OATMEAL DATE FILLED COOKIES - from Barb Bratten/Promersberger

1/2 cup hot water 1 cup brown sugar 1 cup shortening 1 egg 2 cups flour 1 tsp baking soda 1 tsp salt 2 cups quick oats 1 tsp vanilla

Disolve the baking soda in 1/2 cup of hot water, pour the hot water over the oats. Cream shortening and brown sugar until fluffy, add egg and vanilla. Add the oats and remaining ingredients to creamed mixture. Mix well. Chill for 1 hour.

DATE FILLING

1/4 cup water 1/2 cup sugar 1 cup pitted dates, cut up 1/2 cup chopped nuts

Boil together chopped pitted dates, sugar, and water until thick stirring constantly. Stir in chopped nuts. Allow to cool.

On floured pastry cloth, roll half of the dough at a time about 1/8 inch thick. Cut with 2-1/2 inch round cutter. Place about 1 teaspoon date filling on each cookie, top with another cookie, press edges with tip of inverted teaspoon or pinch together to seal. Alternate method: Drop batter onto cookie sheet, dish out the center and add filling to center. Heat oven to 375 degrees. Bake 10 to 12 minutes on ungreased cooking sheet. Cool 10 minutes on pan before removing to wire rack. Yield: approximately 3 dozen.