Recipe: Date-Filled Whole Wheat Cookies (half moon shape)

DATE-FILLED WHOLE WHEAT COOKIES

FOR THE COOKIES:
1 1/4 cup firmly packed brown sugar, divided use
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
FOR THE FILLING:
1 (8 oz) package chopped pitted dates
1/3 cup orange juice
1/4 cup slivered almonds

TO PREPARE THE COOKIE DOUGH:
In large bowl, beat 1 cup brown sugar and margarine until light and fluffy. Add vanilla and egg; blend well. Add all purpose flour, whole wheat flour, baking powder, cinnamon and salt; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.

MEANWHILE, TO MAKE THE FILLING:
In food processor bowl with metal blade or blender container, combine date, the remaining 1/4 cup brown sugar, orange juice and almonds; process 1 to 2 minutes or until thickened.

WHEN READY TO BAKE:
Heat oven to 375 degrees F.

On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with floured 2 1/2-inch round cookie cutter.

Place rounds 1/2-inch apart on ungreased cookie sheets. Spoon scant 1 teaspoon filling onto center of each round; fold half of round over filling, creating half moon shape. Seal cut edges with tines of fork.

Bake at 375 degrees F for 5 to 10 minutes or until edges are golden brown. Immediately remove from cookie sheets.

Makes 4 1/2 dozen cookies
Source: The Pillsbury Healthy Baking Book