1 cup shortening (Crisco)
1 cup brown sugar, packed
1 tsp. salt
1 tsp. baking soda
1/2 cup water
2 1/2 cups sifted all-purpose flour
2 1/2 cups rolled oats*
date filling (see below)

Preheat oven to 350°F.

Mix (by hand) shortening, brown sugar, salt and baking soda to blend. Stir in water and flour. Add rolled oats. Mix only enough to blend.

Note: This is a very stiff dough.

Place one-half of the dough in 5 or 6 places on a cookie sheet or jelly roll pan 10x15-inches. Spread dough with spatula until it is evenly distributed and 1/2-inch from the edge of the cookie sheet.

Dip palm of hand in flour and pat dough smooth. Spread with cooled Date Filling. Drop remaining dough by teaspoonfuls over the filling. Spread with a spatula until it is evenly distributed.

Pinch edges together to cover filling. The crust should look rough.

Bake at 350°F for about 30 minutes, or until crust is crisp. Cool.

Cut into squares or rectangles as needed. Store on the cookie sheet covered lightly with waxed paper. These store well.

DATE FILLING:

1 lb. pitted dates
1 cup sugar
1/2 cup water
1 tbsp. lemon juice

Chop dates. Combine all the ingredients in a saucepan. Stir and cook until thick. Beat to blend. Cool before spreading on dough.

VARIATIONS:

 • APRICOT FILLS: Substitute cooked dried apricots for dates.
 • PRUNE FILLS: Substitute cooked prunes for dates.
 • RAISIN FILLS: Substitute raisins for dates.
 • MINCEMEAT FILLS: Use mincemeat for the filling.

Makes 1 (10x15-inch) pan.