I was introduced to these cookies about 28 year’s ago when I visited my BFF at her parent’s home in Owen Sound. Her mom bought these cookies from a local bakery and I literally ate them all, could not believe how good they were (carbs were not my enemy in those days). I have made them from time to time, and they always bring back fond memories of those university days. I found this particular recipe in my second favorite cookbook, The Fannie Farmer Cookbook, first published in 1896, my version in it’s 12th edition. I did not alter this recipe.
March 5, 2012 update: This recipe has been altered because there were some inconsistencies that were brought to my attention by a reader so I have clarified.
November 24, 2013 update: I clarified that oatmeal in the ingredient listing are rolled oats.
Makes about 24 cookies.
Old Fashioned Date Filled Cookies
Ingredients for the Date Paste:
- 1 cup pitted dates
- 1/2 cup sugar
- 1/2 cup water
Ingredients for the Dough:
- 1/2 cup butter
- 1/2 packed brown sugar
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups rolled oats (I usually have quick oats at home and they work just fine). If you don’t like the texture of the oats in the dough, pulse a few times in a food processor to make it finer).
- Preheat oven to 350°F.
- In a small saucepan, put the dates, sugar and water and gently cook until thick and smooth. Set aside and allow to cool completely.
- Cream the butter and add the brown sugar, mix well.
- Sift flour, baking soda and salt and add to the butter sugar mixture.
- Add the oatmeal, mixing thoroughly and adding 2-4 tbsp water to make a dough that can be rolled.
- Refrigerate for 15 minutes.
- Roll to 1/8 inch thick (if the dough is difficult to handle, you may wish to roll between two pieces of parchment), and cut with a 2″ cookie cutter. Place a teaspoon of the date paste into the centre and fold the two half edges together to make a crescent. Repeat until all the dough is used.
- Bake at 350°F for 15 minutes. Allow to cool and enjoy!
A note about the pastry, updated January 2014: A-Boleyn, A long-time reader and dear friend made these cookies for Christmas 2013 and made adjustments to the pastry which made it look much easier to roll out (considering the issue I mentioned above), so please check out her recipe here.