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1
To prepare the maple date filling, add all ingredients to a small saucepan and bring to a boil.
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2
Immediately, reduce to a low simmer and cook stirring often and taking care that the filling does not scorch.
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3
As the dates soften, break them up using the back of a wooden spoon.
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4
The filling will be done when the water has evaporated and you can draw the filling into a pile and it will stay without running back down.
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5
Preheat oven to 350 degrees (175c) .
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6
To make the cookie dough, cream the butter and brown sugar together.
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7
Add the egg and vanilla and continue to beat until light and fluffy.
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8
Take the oats and place in a food processor, mini chopper or blender, pulse a few times until you get coarse crumbs.
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9
Do not blend so much you end up with oat flour.
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10
In a separate bowl, combine the oats with the pastry flour, salt, and baking soda.
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11
In halves, add the dry mix to the wet using your mixer.
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12
The last half will be quite stiff and should even form a ball.
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13
Chill the ball for 15 minutes.
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14
Roll out dough until quite thin.
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15
Since these have a top and bottom you will skill have enough cookie in each bite.
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16
Using a cookie cutter you can cut out 1 1/4 to 1/12 inch circles.
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17
Place half the circles onto the baking sheet, topping each with a rounded teaspoon of the date filling.
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18
Top with another circle and press around the edges and even give the top a light pat.
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19
(Since I'm never quite sure of the exact yield when I get close to the end of the dough I make just 1 or 2 at a time so there are definitely enough tops to match the bottoms.)
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20
Alternately, you can use a larger cutter, about 1 1/2 - 2 inches, and place the just off center and fold over for lovely crescent shaped cookies.
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21
Bake for 10-12 minutes.
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22
Remove from oven and place on cooling rack to cool.
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23
Warning: filling is VERY hot when first taken from oven.
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24
Use caution if you decide not to wait.
