Scotch Oat Crunchies

• 1 cup butter
• 1 cup light brown sugar
• 2 1/2 cups pastry flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups rolled oats
• 2 or 3 drops almond extract
• 1/4 teaspoon vanilla extract
• Dates, raisins, mincemeat, figs, or apricots, for filling

1. Cream the butter until it is almost white; gradually add the light brown
2. sugar, and keep on creaming until the two are thoroughly blended. Combine the pastry flour and the baking powder and salt; sift twice into
3. a dry mixing bowl. Stir in the rolled oats. When this mixture is thoroughly
4. blended, add to it alternately the creamed butter and 1/2 cup cold water to which has been added the almond extract and vanilla extract. Chill
5. for at least 25 minutes.
6. Roll out a portion of the dough about 1/8 inch thick, or as thin as it can be rolled on a slightly floured board. Cut into rounds about 2 inches in diameter; lift these with a broad spatula onto a generously buttered baking sheet, and bake for 10 minutes in a moderate oven (350u0b0F), or until the cookies are slightly browned. Cool and store in a cookie jar. They will keep indefinitely in a cool, dry place. When ready to use, spread a filling on one cookie and top it with another, and eat immediately.

butter, light brown sugar, pastry flour, baking powder, salt, rolled oats, vanilla, dates

Taken from www.seriouseats.com/recipes/2010/12/scotch-oat-crunchies-recipe.html (may not work)