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OATMEAL DATE FILLED COOKIES - from Barb Bratten/Promersberger
1/2 cup hot water
1cup brown sugar
1cup shortening
1 egg
2cups flour
1tsp baking soda
1tsp salt
2cups quick oats
1tsp 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.

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