Recipe: Corn Flake Filled Cookies (with date filled, Kellogg's recipe, 1960's or earlier)

CORN FLAKE FILLED COOKIES

FOR THE DATE FILLING:
1 1/2 cups chopped dates
1/2 cup sugar
2 tablespoons water
2 tablespoons orange juice
1 tablespoon orange rind
FOR THE COOKIE DOUGH:
1 cup shortening
1 cup brown sugar
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1/2 teaspoon vanilla
2 cups corn flakes, coarsely rolled

TO MAKE THE FILLING:
Combine dates, sugar, water, orange juice and rind. Cook to soft paste. Cool before using.

TO MAKE THE COOKIES:
Preheat oven to 425 degrees F. Lightly grease a cookie sheet(s).

Blend shortening and sugar together; set aside.

Sift flour, baking powder and salt together; add alternately to sugar mixture with 1/2 cup water and vanilla. Stir in coarsely rolled corn flakes.

Roll dough to one-eighth-inch thickness. Cut with cookie cutter. Spread one round with filling, place second on top and press together with fork or finger. Place on prepared cookie sheet(s).

Bake at 425 degrees F about 10 minutes. Remove from cookie sheet and cool on racks.

Makes about 36 cookies (depending on size of cutter used)
Source: Package recipe clipping: Kellogg's Corn Flake box, 1960's (or earlier)