Filled Oatmeal-Date Cookies

http://www.eatingwell.com/recipes/filled_oatmeal_date_cookies.html

From EatingWell:  May/June 1995

A lemony date filling makes oatmeal cookies more special.

About 3 dozen cookies | Active Time: 40 minutes | Total Time: 1 hour

Ingredients

• Filling
• 8 ounces chopped pitted dates, (1 1/2 cups)
• 1/3 cup packed light brown sugar
• 2 teaspoons lemon juice
• 1 teaspoon freshly grated lemon zest
• 1/3 cup water
• Dough
• 1 cups packed light brown sugar
• 1 large egg
• 2 large egg whites
• 1/4 cup canola oil
• 1/4 cup apple butter
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 cups rolled oats
• 1/4 cup pecans or walnuts, chopped and toasted (see Tip)

Preparation

1. To make filling: Combine dates, brown sugar, lemon juice, lemon zest and water in a small saucepan. Bring to a simmer over medium heat. Cook, stirring, until thickened, about 30 seconds. Set aside to cool.
2. To make dough: Place rack in upper third of oven; preheat to 350°F. Coat 3 baking sheets with cooking spray; set aside.
3. Combine brown sugar, egg, egg whites, oil, apple butter and vanilla in a large mixing bowl. Beat with an electric mixer until smooth and pale in color, about 2 minutes.
4. Sift flour, baking soda, cinnamon, salt and baking powder into the mixing bowl. Add rolled oats and stir with a wooden spoon until well combined.
5. Drop the dough by heaping teaspoonfuls onto the prepared baking sheets, spacing cookies about 1 1/2 inches apart. With the back of a teaspoon, dipped in water to prevent sticking, make a depression in the center of each mound. Fill with a scant teaspoon of the reserved date filling. Top with another heaping teaspoon of dough, spreading it to roughly cover the filling. Sprinkle each cookie with a scant 1/4 teaspoon pecans (or walnuts). Bake, 1 sheet at a time, until lightly browned on top, 12 to 15 minutes. Transfer the cookies to racks to cool.

Nutrition

Per serving : 131 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 6 mg Cholesterol; 25 g Carbohydrates; 2 g Protein; 2 g Fiber; 113 mg Sodium; 82 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 other carbohydrate, 1/2 fat

Tips & Notes

• Make Ahead Tip: Freeze in an airtight container.

• Tip: To toast chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.