1 c. Crisco
2 c. brown sugar
3 eggs, well beaten
1 tsp. vanilla
4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

FILLING:

2 c. chopped dates
1 c. sugar
1 c. water
1 c. chopped nuts

Cook dates, sugar and water until thick. Add nuts and set to cool.

Cream shortening, add brown sugar gradually. Mix well. Add eggs and beat well. Mix all dry ingredients together. Add to creamed mix well. Chill thoroughly. Divide mixture into 3 rolls 1/4 inch thick. Spread with cooled date mixture and roll up like jelly roll. Place in refrigerator until thoroughly chilled. Slice 1/4 to 1/2 inch thick as desired. Bake 10 to 12 minutes, according to thickness, at 400 degrees. Wrap each roll in wax paper firmly lay all rolls close and turn a little so rolls will stay round. Rolls may be kept in refrigerator for several days and baked as desired.