1/2 c. soft shortening
1 c. brown sugar
1 egg
1 tbsp. sweet or sour cream
1/2 tsp. vanilla
1 3/4 c. flour
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cream of tartar

Mix shortening, brown sugar and egg until smooth. Stir in sweet or sour cream and vanilla. Sift together then stir in flour, soda, salt and cream of tartar; mix until smooth.

Divide dough into 2 parts. Place a piece of waxed paper over pastry board or cloth and roll each piece of dough into a rectangle about 11 x 7 inches. Spread each rectangle with 1/2 date - nut mixture (following). Roll up tightly starting at wide side. Pinch edges of dough into roll. Wrap each roll in waxed paper and chill until firm (several hours or overnight). Cut into 1/4 inch slices, place on lightly greased baking sheet. Bake about 10 minutes or until lightly browned, in 400 degree oven. Makes about 5 dozen cookies.

DATE - NUT FILLING:

3/4 lb. pitted dates, chopped
1/3 c. sugar
1/3 c. water
1/2 c. nuts, finely chopped

Place dates, sugar and water in saucepan. Cook until slightly thickened, stirring constantly. Remove from heat and cool. Stir in nuts. Ready to use as a filling or in Date-Nut Pinwheel recipe.