3 c. brown sugar
1 1/2 c. butter
3 eggs
1 tbsp. vanilla
1 tsp. baking soda, dissolved in 1 tbsp. warm water
4 c. flour, or more as needed

Mix well. Make into rolls. Wrap in waxed paper and put in refrigerator for 24 hours. Then slice and put filling between slices. Bake in 350 degree oven.

FILLING:

1 c. raisins
1/2 lb. dates, cut up
1 c. crushed pineapple and juice
Sugar to taste
Cornstarch to thicken

Cook raisins in water for 10 minutes. Add 1/2 pound of dates, cut up and 1 cup crushed pineapple and juice. Add sugar to taste. Thicken with cornstarch. Chill before using. This makes enough filling for two batches of cookie dough.