2 1/4 c. chopped pitted dates
1 c. granulated sugar
1 c. water
1 c. chopped nutmeats
1 c. shortening
2 c. brown sugar
3 eggs, well beaten
4 c. sifted all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda

Combine the dates, granulated sugar and water in a saucepan and cook over low heat until thick, about 10 minutes. Add the nutmeats and cool.

Meanwhile cream the shortening; add the brown sugar gradually while creaming. Add the well-beaten eggs and beat well. Add the remaining ingredients sifted together and mix well. Chill thoroughly.

Divide the mixture into 2 parts and roll each out separately into a rectangle a little less than 1/4 inch thick. Spread each with some of the date filling and roll up as for jelly roll into 2 long rolls. Chill thoroughly overnight if possible. Cut with a sharp knife into slices about 1/4 inch thick. Bake in a moderately hot oven (400 degrees) for 10-12 minutes.

In using an electric beater allow the shortening to soften at room temperature. Cream for about 1 minute at high speed. Add the sugar gradually with the beater still at high speed. After all is added, scrape the bowl and beat 1 minute longer. Add the eggs, unbeaten, one at a time and beat for 1 minute after each addition, with the beater still at high thoroughly. (This recipe is a very old one, and accounts for the word "beater" being used instead of "mixer". The cookies are delicious and are eaten with more relish than any others in their company.)