Oat Date Turnovers

Heat the dates, water, and 1/4 cup of brown sugar in a saucepan over medium heat; cook, stirring occasionally, until the dates are extremely tender and have broken down into a smooth consistency, approximately 5 minutes. Allow the mixture to cool to room temperature.

In another bowl, combine milk and vinegar; let it sit for 10 minutes, allowing the mixture to thicken and curdle.

In a large bowl, whisk together flour and baking soda; then stir in oats and the remaining 1 1/2 cups of brown sugar. Add the melted butter, shortening, and curdled milk mixture; mix until everything is well incorporated. Cover the dough with plastic wrap and refrigerate for about 1 hour, or until it has firmed up.

Preheat the oven to 350 degrees F (175 degrees C). Line your baking sheets with parchment paper for easy cleanup.

Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter to cut out dough circles; place approximately 1 tablespoon of the date mixture in the center of each circle. Fold the dough over the filling and press the edges together tightly to seal the cookie. Place the cookies on the prepared baking sheets.

Bake the cookies in the preheated oven until they are golden brown, approximately 10 minutes. Remove them from the oven and let them cool completely on a wire rack.