Cream:

1 c. Crisco shortening
1 c. sugar
1 c. brown sugar
1 tsp. butter flavoring
1/2 tsp. almond flavoring
1 tsp. vanilla flavoring
2 eggs well beaten

Add:

1 1/2 c. flour sifted
1 tsp. salt
1 tsp. baking soda

Add:

3 c. instant Quaker Oatmeal
1 c. pecans, chopped
1 pinch love

Filling:

1/2 c. chopped dates (I use 1 (8 oz.) box Dromedary Chop. Dates)
1/3 c. water
1/3 c. sugar

Cook over medium heat until thick. Cool.

Divide dough into two parts. Roll each part into a rectangle shape. (I place between 2 steets of was paper.) Spread 1/2 of date mixture on top. (Leave 1/2 inch on edge.) Roll up rectangle. I then wrap roll in wax paper (one of the sheet I just used), and then double wrap in foil. Freeze. When ready to bake, unwrap, slice and bake in 350 degree oven. Bake on top oven rack to keep dates from burning. You will need to cool slightly before removing from pan. (To keep date mixture from falling out.) Place on cooking rack. Enjoy! I always double this recipe. Be careful who you bake these cookies for. I started baking these for my friend to take back to college. Two years later, we were married. We are celebrating our 19 anniversary this year.