This
recipe is from my mother, Dorothy Hagerman. She
originally got this recipe from her Aunt Dale. As such, I honestly don't
know how old this recipe is. I do know that it is delicious and one of
my favorite bars. These bars are also great topped with sweetened
ice cream or a vanilla custard, but I love to just eat them as they
are!
In some older cookbooks, these
cookies are also known as Date Sandwich Cakes and Matrimonial Date Bars.
More of Linda's favorite
Apple Recipes,
Cookie
Recipes,
and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
For all your cookie baking
needs such as
cookie sheets,
cookie
cutters,
brownie pans,
wire cooling racks,
cookie
press,
cookie decorating kits,
Silicone Baking Mats, and
more.
Oatmeal Date Square Recipe
- Matrimonial Date Bar Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Dates,
Oatmeal, Bar Cookies
Yields: 2 dozen bars
Prep time: 20 min
Cook time: 25 min
Ingredients:
Oatmeal Crust (see recipe below)
1 pound pitted dates
1/2 cup granulated
sugar
1 cup water
1/2 teaspoon pure vanilla extract
Preparation:
Preheat oven to 400 degrees F.
Lightly butter a 9 x 13-inch baking dish.
Prepare Oatmeal Crust. Spread 1/2
the Oatmeal Crust mixture on the bottom of the prepared baking dish.
In a medium-size saucepan over low heat,
combine dates, sugar, and water. Cook, stirring occasionally, until the dates
are soft and have absorbed most of the water (about 5 minutes). Remove from heat
and stir in the vanilla extract; set aside.
Carefully spread the cooled date filling evenly over the oatmeal crust.
Sprinkle the remaining oatmeal crust
evenly over the top of the dates.
Bake for approximately 20 minutes or until golden brown.
Remove from oven and place on a wire rack to cool. Once the squares have cooled,
cover the pan with plastic wrap and place in the refrigerator at least one hour
or until firm enough to cut easily into squares.
Storage: These Oatmeal Date Squares will
keep, covered, in the refrigerator up to a week.
Oatmeal Crust:
3
cups old-fashioned rolled oats
2 cups all-purpose
flour
3/4 cups
granulated
sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup vegetable shortening*
* I usually substituted cold,
unsalted butter for the vegetable shortening. Cut butter into small pieces. My
Aunt's original recipe called for shortening, which was popular to use in
baking.
In a large mixing bowl. combine oatmeal, flour,
sugar, baking soda, and salt. Using two knives or a pastry blender, cut in the
vegetable shortening or butter until crumbly.
