Date Turnovers
Description
These folded date-filled cookies are made with oats, butter, and brown sugar for tender, satisfying half-moon-shaped sweets great served with coffee.
Ingredients
•
2 cups pitted dates, chopped
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1/2 cup water
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1/4 cup brown sugar
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1/2 cup milk
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1 tablespoon cider vinegar
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2 cups all-purpose flour
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1 teaspoon baking soda
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2 1/2 cups regular rolled oats
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1/2 cup melted butter
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1/2 cup butter-flavored shortening (such as Crisco®), melted
Directions
1
Heat dates, water, and 1/4 cup brown sugar in a saucepan over medium heat; cook, stirring occasionally, until dates are very soft, about 5 minutes. Set aside to cool to room temperature.
2
Stir together milk and vinegar in a small bowl; set aside to curdle, about 10 minutes.
3
Whisk together flour and baking soda in a large bowl; stir in oats and remaining 1 1/2 cups brown sugar. Stir in melted butter, melted shortening, and curdled milk mixture until well combined; cover dough and refrigerate until firm, about 1 hour.
4
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
5
Roll dough out on a lightly floured surface, about 1/8-inch thick. Cut out dough circles with a round cookie cutter. Place about 1 tablespoon date mixture in the center of each circle; fold in half and press edges together tightly to seal. Place cookies on the prepared baking sheets.
6
Bake in the preheated oven until golden, about 10 minutes. Remove to cool completely on a wire rack.