| 1 | Combine dates, sugar, and cold water. |
| 2 | Simmer until dates are soft, and sirup is thick. |
| 3 | Cream butter and brown sugar. |
| 4 | Sift flour, measure, and sift with baking soda and salt. |
| 5 | Add rolled oats. |
| 6 | Combine with creamed sugar and butter. |
| 7 | Add hot water. |
| 8 | Mix thoroughly. |
| 9 | Divide dough into 2 portions. |
| 10 | Turn onto lightly floured board. |
| 11 | Roll each portion into an oblong 1/8 inch thick. |
| 12 | Spread date filling on one sheet. |
| 13 | Cover with second sheet. |
| 14 | Cut in oblongs 1 by 3 inches. |
| 15 | Place on lightly floured baking sheet. |
| 16 | Bake in hot oven (425°F) about 15 minutes. |
| 17 | 30 servings. |
| 18 | Myrtle ensrud, pekin, n.d. |
