Dough:

1 c. butter
1 c. brown sugar
2 c. quick cooking oatmeal
1 1/2 tsp. baking soda
1/2 c. warm water
2 1/2 c. all-purpose flour

Cream butter and sugar well. Add ingredients in order listed. Chill dough for several hours before rolling out. Roll fairly thin and cut with a biscuit cutter, allowing two for each cookie. (Or, you may place filling on one side of the circle of dough and fold over and crimp together with a fork, making a crescent shape.) Put a generous teaspoon of filling on one cookie and cover with another, pressing edges together.

Filling:

12 oz. chopped dates
1 c. sugar
1/2 c. water
1 c. finely chopped nuts

Boil until thick.

Bake cookies at 350°F until the edges brown. (Keep cookie dough in the refrigerator until ready to roll out. Roll out small amounts of dough at the time. It should remain chilled in order to handle better.)