DATE "TURNOVER" COOKIES

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Date

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.

Provided by Jenny Sanders

Categories     Drop Cookies

Time 1h

Yield 24 cookies

Number Of Ingredients 11

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

Steps:

  • Cook the dates and water together, stirring frequently, until soft and amalgamated.
  • Let cool.
  • Preheat the oven to 325°F.
  • Butter a large cookie sheet.
  • Stir together the dry ingredients.
  • Beat together the cooled melted butter and eggs, then beat in the buttermilk.
  • Mix the beaten butter and egg mixture into the dry ingredients, adding a little more buttermilk if needed to make a soft dough.
  • Drop half the dough by spoonfuls onto the cookie sheet.
  • Space them well apart.
  • Divide the filling evenly over the cookie bases.
  • Spoon the remainder of the dough over the cookies.
  • Bake for 20 minutes.

Nutrition Facts : Calories 205.7, Fat 5.2, SaturatedFat 2.7, Cholesterol 28.1, Sodium 125.3, Carbohydrate 37.9, Fiber 2.8, Sugar 22.9, Protein 4

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