1 lb. pitted dates, cut into small pieces
1/2 cup water
1 cup granulated sugar, divided
1/2 cup shortening (Crisco)
1/2 cup packed brown sugar
1 egg
1/2 tsp. vanilla
2 cups sifted all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped nuts (add last)

Combine dates, water and 1/2 cup of granulated sugar in a saucepan. Cook, stirring constantly, until mixture thickens, 2 to 3 minutes. Cool.

Cream together shortening, brown sugar, and remaining 1/2 cup granulated sugar until fluffy. Add egg and vanilla. Beat well. Sift together dry ingredients. Stir into creamed mixture. Divide dough in half. Chill thoroughly.

Roll out on waxed paper or on a pastry cloth into a rectangle about 11 inches long and 1/4-inch thick. Add nuts to date mixture. Spread on dough. Roll like a jelly roll. Wrap in waxed paper and chill until firm. Cut into 1/4-inch slices.

Bake on a cookie sheet at 400°F for 8 to 10 minutes or until lightly browned.

Makes 6 dozen cookies.