2-1/4 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 cup pitted dates, finely chopped
1/4 cup granulated sugar
1/3 cup water
few grains salt
1/4 cup finely chopped almonds

Sift together flour, baking soda and the 1/4 teaspoon salt. Work butter in a bowl until creamy. Add brown sugar and the 1/2 cup granulated sugar gradually and beat until well blended. Add eggs and beat well. Add sifted ingredients to butter mixture and mix until smooth. Cover and chill dough 30 minutes.

Meanwhile, combine dates, the 1/4 cup granulated sugar, water and the few grains salt in a small saucepan. Bring mixture to a boil over moderately low heat (225°F); cook 5 minutes, stirring frequently.

Cool. Stir in nuts. Roll chilled dough into a rectangle 10x16-inches.

Spread evenly with date mixture. Roll up like a jelly roll, starting with a wide side. Wrap roll tightly in wax paper and chill overnight or longer.

Preheat oven to 350°F.

Cut roll into 1/4-inch slices and place slices about 2 inches apart on greased cookie sheets.

Bake 12-14 minutes. Remove and refrigerate cookies overnight.

Yield: 4-1/2 dozen.