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Archive for December 14th, 2009

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.

Date Filled Oatmeal 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).

Directions:

  1. Preheat oven to 350°F.
  2. In a small saucepan, put the dates, sugar and water and gently cook until thick and smooth. Set aside and allow to cool completely.
  3. Cream the butter and add the brown sugar, mix well.
  4. Sift flour, baking soda and salt and add to the butter sugar mixture.
  5. Add the oatmeal, mixing thoroughly and adding 2-4 tbsp water to make a dough that can be rolled.
  6. Refrigerate for 15 minutes.
  7. 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.
  8. 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.

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Peanut Butter Cookies

This recipe is adapted from one of my old faithful cookbooks,  Five Roses Guide to Good Cooking, page 117. Published in it’s 25th edition in 1983!

Peanut Butter Cookies

  • 3cups all purpose flour (Five Roses, of course) (if using regular peanut butter, reduce to about 2 cups)
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter or margarine (room temperature)
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 2 ggs
  • 1 cup crunchy peanut butter (I prefer Compliments Just Peanuts, crunchy – note that this pb is rather wet, so I’ve increased the flour for this recipe)
  1. Preheat oven to 375•F
  2. Sift dry ingredients together and set aside.
  3. Cream butter; add sugars beating well with each addition.
  4. Add eggs and beat well. Add peanut butter and mix well.
  5. Add dry ingredients and mix thoroughly.
  6. Shape into walnut-sized balls, flatten with the palm of your hand slightly and using the tines of a fork, press down.
  7. Bake for 10-15 minutes or until edges are golden. Allow to cool.
  8. Enjoy!
  9. Makes about 50 cookies, 2-3″ diametre

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