Date-filled ‘perogy’ cookies

Posted: 1:00 AM CST Monday, Dec. 16, 2013 Last Modified: 7:49 AM CST Monday, Dec. 16, 2013 | Updates

THANKS to Linda Boschmann, who sent in this recipe for date-filled "perogy" cookies. This old family recipe from Linda's mother is an oatmeal cookie folded over a date purée to look like a perogy.

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THANKS to Linda Boschmann, who sent in this recipe for date-filled "perogy" cookies. This old family recipe from Linda's mother is an oatmeal cookie folded over a date purée to look like a perogy.

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This article was published 16/12/2013 (4657 days ago), so information in it may no longer be current.

THANKS to Linda Boschmann, who sent in this recipe for date-filled “perogy” cookies. This old family recipe from Linda’s mother is an oatmeal cookie folded over a date purée to look like a perogy.

Date-filled ‘perogy’ cookies

250 ml (1 cup) butter or margarine
250 ml (1 cup) brown sugar
500 ml (2 cups) all-purpose flour
5 ml (1 tsp) baking soda
125 ml (1/2 cup) buttermilk
500 ml ( 2 cups) quick oats (not instant oats)
Date filling

In medium bowl, cream butter and sugar. Add flour and mix until combined. Dissolve baking soda in buttermilk and add. Mix until combined. Add oats and mix until combined. Wrap dough in plastic wrap and refrigerate until well chilled. Preheat oven to 175C (350F). Roll out dough to about 6 mm (1/4 in) and cut into 7.5 cm (3 in) circles. Top each circle with about 2 ml (1/2 tsp) date filling and fold and seal like a perogy. Place on a greased baking sheet and bake for about 10 minutes, or until lightly browned.

Tester’s notes: These are comforting, tasty and — by Christmas cookie standards — pretty healthy. The dough is sticky and you will have to chill it well before handling it. I rolled it out between two sheets of parchment paper. If it all seems a little labour-intensive, I should point out that Pat Gerbrandt, who sent in a recipe for a similar fruit-filled cookie, is planning to make hers with a perogy press this year.

I made a date filling by cooking a 500 g (1/2 lb) block of pitted, chopped dates over medium heat with about 75 ml (1/3 cup) brown sugar and 125 ml (1/2 cup) orange juice until dates broke up and mixture became thick and jammy. I also got a little fancy with my last batch, brushing the cookies with an egg wash and dusting them with a little plantation sugar before baking for a nice finish.