400 degrees for ~12 min

1 C butter
1 1/3 C brown sugar

2 eggs
1 t vanilla
1 T water

3 C flour
2 t baking powder (adjusted to sea level)
1 t salt
1 1/2 C rolled oats

FILLING:
1 lb chopped dates, 1 C. water, 1 C. brown sugar. Cook in saucepan until thick. Cool before spooning onto cookie bottoms. The remainder keeps forever in the refrigerator.

Cream together the butter and sugar. Add in the liquids. Stir together the dry ingredients and add to the mixer. Blend until well mixed. Chill well. Roll out on floured surface. Cut 2 inch rounds. Place 1 tsp of filling on bottom round. Top with another round, press the edges to seal, and place pecan half on top. Bake at 400 for 12 min.



Another recipe brought to you by your kitchen friends at the Latigo Dude Ranch.