1 lb. dates, cut up
1 c. sugar
1 c. water
4 3/4 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cream of tartar
2 c. brown sugar
1 c. butter, soft (or 1/2 c. butter & 1/2 c. butter)
1 tsp. vanilla
3 eggs, beaten
1 c. nuts, chopped

Cook the dates, sugar and water for about 10 minutes to make a soft paste; set aside. Sift together flour, soda, salt and cream of tartar; set aside. Cream together brown sugar, butter and vanilla. Add eggs; then add flour mixture and nuts. Chill dough 3 to 4 hours. Divide dough into thirds. Flour 2 feet of wax paper. With hands dipped into flour, flatten one portion on the wax paper into a rectangle about 1/4" to 3/16" thick. Spread with one third of the paste. Roll by lifting the wax paper. Repeat for the other two portions. Refrigerate overnight. Slice in cookies about 1/4" thick. Bake on a greased sheet at 375 degrees for about 11 minutes.