** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a saucepan, boil the filling ingredients to a paste; cool.
2. Cream shortening; add sugar and mix until creamy.
3. Add soda to buttermilk and add to mixture alternately with flour and salt.
4. Add oatmeal to make a soft firm dough. Chill in refrigerator for an hour or more.
5. Remove from refrigerator in small portions and roll out on a floured board.
6. Roll quite thin (about 1/8") and cut out with a small round cookie cutter.
7. Bake 10 minutes on an ungreased cookie sheet at 325 deg.
8. Remove from oven onto brown paper and cool. Cookies may be stored in airtight containers, or frozen until ready to use.
9. Then spread filling on one circle, cover with second circle to form sandwiches.
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Dietary Notes:
This recipe is very low-sodium with 46.42mg per serving, low-fat with 2.4g per serving, low-saturated fat with 0.63g per serving and low-cholesterol with 0.21mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Milk, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.