FILLING:
1 lb. pitted dates, cut fine 1 tsp. grated orange rind (or powdered)
1 c. sugar 3/4 c. finely chopped walnuts or pecans
1 c. water
Combine dates, sugar and water. Boil for 2 minutes, stirring constantly. Beat until smooth; add orange rind and nuts. Cool.
DOUGH:
1 c. butter or margarine 3-1/4 c. sifted flour
1-1/2 c. dark brown sugar, 1 tsp. baking soda
firmly packed 1 tsp. cream of tartar
2 eggs 1/2 tsp. salt
1-1/2 c. quick oats 1 tsp. vanilla
Cream butter and sugar well. Add eggs, one at a time, and beat until light and fluffy. Add oats, then add the rest of sifted dry ingredients and vanilla. Chill dough several hours. Roll out a quarter of dough at a time to 1/8" thickness on a well-floured surface. Cut with 2-1/2" round cutter.
Spread 1 tsp. of the date filling on half of each cookie and fold over. (If filling is too thick to spread, add a little water.) Sealing of the edges is not necessary. Place on ungreased cookie sheet. Bake at 375 deg. for 10-13 minutes or until delicate tan.
Makes about 7 dozen date cookies.