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1
In a small sauce pan place the dates, raisins,sugar, lemon juice and add enough water to cover the mixture.
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2
Place on high heat and bring to a rapid boil and boil for about 15 minutes, continuously stirring to prevent the mixture from burning until the dates begin to break down and the liquid reduces and a thick sauce is made.
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3
Remove from the heat and add the 2 tsp of corn starch mixed with 2 tsp of water into the filling and stir to combine and thicken.
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4
Place the filling into a container with lid and refrigerate a few hours to overnight.
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5
For the Oatmeal Cookies and Assembly:
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6
In a bowl combine the flour,oatmeal, salt, cinnamon and the baking powder.
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7
In a mixer cream the sugar and the shortening. Slowly add the dry ingredients, once combined add the buttermilk and mix until a dough forms.
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8
Place the dough onto a well floured table and knead until a smooth not too sticky dough is formed ( you may have to add more flour).
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9
Form the dough into a ball and place into a bowl and cover and let sit in the refrigerator 1 hour to overnight.
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10
To Assemble:
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11
Cut the dough into 1/4's, and roll the dough out to 1/4 to 1/8 inch thickness. Using a circular cookie cutter 21/2 to 23/4 inches in diameter cut out circles, you will need two for every cookie.
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12
Place half the circles on a greased sheet pan or a silpat covered pan. Spoon about 1 Tbs of the cooled filling into the center and cover with a second circle. Crimp the edges and cut a small vent hole in the top of the cookie.
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13
Bake in the center of a 350u00b0 oven for approximately 20 minutes. Carefully place on a wire rack to cool. Store in an air tight container.
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14
As an alternative you can bake the cookies in a single layer for about 12- 15 minutes until lightly browned, cool, then spread the filling over one and top with another like an Oreo.
