2 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1/2 c. brown sugar, packed
3/4 c. shortening
1 egg
1/4 c. molasses
1 c. rolled oats
Pumpkin Filling or Date Filling (below)

Heat oven to 375 degrees. Measure flour by sifting. Blend flour, salt and soda. Add sugar, shortening, egg and molasses; stir until smooth. Blend in rolled oats. Roll dough out 1/8 inch thick on lightly floured board. Cut with 2 1/2 inch round cutter. Place half the rounds on ungreased baking sheet. Spread 1 teaspoon Filling lightly on center of each cooky. Cut a cross or other pattern on remaining rounds; place over filling-topped rounds. Seal edges. Bake 12 to 15 minutes. Makes 2 dozen filled cookies.

Note: If you use self-rising flour, omit salt and soda.

PUMPKIN FILLING:

Mix 1 cup cooked or canned pumpkin, 1/2 cup sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon nutmeg.

DATE FILLING:

Boil together 1 cup cut-up pitted dates (about 1/2 pound), 1/2 cup sugar and 1/4 cup water until thick, stirring constantly. Stir in 1/2 cup chopped nuts. Cool before using.