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Fruit Filled Oat Cookies

Traditionally, these crisp oatmeal cookies would have a date filling, but these days your choices include other dried fruit, like cranberries. Cranberries aren't as sweet as dates and benefit from some orange zest added to the fruit filling. If you prefer to make a date filling, you may find that it needs less sugar than called for in the traditional recipe, unless you have a serious sweet tooth!
Cranberry Oatmeal Cookies

Oatmeal Cookies:

1 cup shortening (part butter)

¾ cup brown sugar

½ cup milk

2 cups oats

1 ½ cups flour

3 tsp baking powder

½ tsp salt

Cream shortening; gradually add sugar and cream together until very light.  Add milk and then oats.

Measure flour, baking powder, and salt.  Stir thoroughly.

Add dry ingredients to first mixture.  Dough should be very soft.  Chill thoroughly.

Roll dough 1/8” thick on lightly floured board.  Cut with round cookie cutter.  Place on well-greased baking sheet or non-stick sheet.

Bake at 350° F for 12-15 minutes.  Cool on racks.  Put two together with date or cranberry filling.

Fruit Filling:

½ lb dates or dried cranberries

2/3 cup water

1 tsp lemon or orange juice

½ cup sugar

1 tbls orange zest, optional

In a medium saucepan, add water and sugar to dates or cranberries.  Cook together until thick, stirring well.  Add lemon or orange juice and optional zest.  Cool before spreading on half of the oatmeal cookies.  Top with the rest of the oatmeal cookies.
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