2 c. light brown sugar
1 c. butter, softened
2 eggs
3 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. vanilla

Cream sugar and butter until light and fluffy. Beat in eggs. Combine flour, cream of tartar, salt and soda; stir into creamed mixture. Add vanilla and mix well. Chill dough several hours.

FILLING:

1 (8 oz.) pkg. dates, chopped
1 c. sugar
1 c. hot water
1 c. finely chopped nuts

Combine dates, sugar, and hot water in a medium saucepan; cook over medium heat until thickened, about 6-8 minutes, stirring constantly. Remove from heat and stir in nuts; set aside to cool.

Divide dough into thirds. Roll each portion into a rectangle about 10 x 14 inches. Do this in waxed paper. Spread on 1/3 of date mixture. Lifting up edge of waxed paper, gently peel off dough while rolling jelly roll fashion. Wrap rolls in waxed paper and chill overnight. Cut rolls in 1/4 inch slices. Place 2 inches apart on greased cookie sheet. (I like to line cookie sheet with foil and spray with Bakers Joy.) Bake at 350 degrees for 8-10 minutes.

NOTE: Dough will be fairly soft. While pitted dates are better than those purchased already chopped.