Date-Filled Cookies

For the filling:

Simmer all of the ingredients in a small saucepan until soft, smooth and thick. Remove from heat and allow to cool.

For the cookie dough:

Cream the shortening, sugar, and eggs in the bowl of a stand mixer on medium-high speed until thoroughly combined. Combine water and vanilla extract in a small bowl then add it to the creamed mixture and mix it in.

In a medium-sized bowl mix the dry ingredients (flour through cinnamon) thoroughly and then add it into the wet ingredients. Mix until combined.

For the assembly:

Preheat oven to 400 F. Line cooking sheets with parchment paper or a Silpat.

Drop one heaping teaspoon of dough onto the prepared sheet and pat it down slightly. Add one and a half teaspoons of the cooled filling onto the dough, taking care that it stays on the dough. Drop one teaspoon of dough on top of the filling. Repeat with the rest of the dough and filling, spacing the cookies about 2 inches apart.

Bake for 10 to 12 minutes.

Yields roughly 60 cookies.