Date Turnovers

Half-moon-shaped buttery oat cookies have a sweet date filling tucked inside.

• Preparation Time: 45 mins
• Cooking Time: 15 mins
• Total Time: 60 mins
• Calories: 497 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 tablespoon cider vinegar
• 2 cups pitted dates, chopped
• 0.5 cup milk
• 1.5 cups brown sugar
• 0.5 cup water
• 0.25 cup brown sugar
• 0.5 cup melted butter
• 2.5 cups regular rolled oats
• 0.5 cup butter-flavored shortening (such as Crisco®), melted

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Step 2

Heat dates, water, and 1/4 cup brown sugar in a saucepan over medium heat; cook until dates are very soft, about 5 minutes. Set aside to cool to room temperature.

Step 3

Stir vinegar into milk in a bowl; set aside to curdle, about 10 minutes.

Step 4

Whisk flour and baking soda together in a large bowl; stir in oats and 1 1/2 cups brown sugar. Stir butter, shortening, and milk mixture into flour mixture; cover dough and refrigerate until firm, about 1 hour.

Step 5

Roll dough out on a lightly floured surface about 1/8-inch thick; cut dough circles with a round cookie cutter. Place about 1 tablespoon date mixture in the center of each circle; fold circle in half and press edges together tightly to seal. Place cookies on the prepared baking sheets.

Step 6

Bake in the preheated oven until golden, about 10 minutes. Remove to cool completely on a wire rack.