Date Turnovers

Prepare the Date Filling: In a saucepan over medium heat, combine the chopped dates, water, and 1/4 cup brown sugar. Cook, stirring occasionally, until the dates are very soft and the mixture has thickened slightly (approximately 5 minutes). Set aside to cool completely to room temperature.

Create the Curdled Milk: In a small bowl, stir together the milk and cider vinegar. Allow the mixture to sit and curdle (about 10 minutes). This step adds a lovely tang to the dough.

Combine Dry and Wet Ingredients: In a large bowl, whisk together the all-purpose flour and baking soda. Stir in the rolled oats and the remaining brown sugar. Add the melted butter, melted shortening, and the curdled milk mixture. Stir until everything is well combined. The dough will be quite rich.

Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate until firm and easy to handle (approximately 1 hour). This chilling period is crucial for preventing the cookies from spreading too much during baking.

Prepare for Baking: Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper for easy removal and cleanup.

Shape and Fill the Turnovers: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cookie cutter to cut out circles. Place about 1 tablespoon of the cooled date mixture in the center of each circle. Fold the dough in half to create a half-moon shape, and press the edges together tightly to seal. Be sure to eliminate any air pockets.

Bake to Golden Perfection: Place the prepared turnovers on the parchment-lined baking sheets. Bake in the preheated oven until they are golden brown (approximately 10 minutes).

Cool and Enjoy: Remove the baked turnovers from the oven and transfer them to a wire rack to cool completely. These are best enjoyed once cooled, allowing the flavors to meld.