4 c. all-purpose flour
2 c. packed light brown sugar
1 c. butter, softened
2 eggs
2 tsp. milk
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla
1/2 tsp. salt
Date-walnut Filling

Measure all ingredients except date-nut filling into large bowl. Beat until just mixed at low speed; increase speed to medium and beat 3 minutes, occasionally scraping bowl with rubber spatula. Wrap dough in waxed paper; refrigerate 1-2 hours until firm. (Dough may be placed in freezer for 30 minutes.)

On a work surface slightly moistened with damp cloth, place a sheet of lightly floured waxed paper. Place 1/4 of dough on waxed paper; keeping rest refrigerated. With lightly floured rolling pin, roll dough into a 12x9 inch rectangle; evenly spread on a scant 1/2 cup of date-walnut filling and roll lengthwise, jelly-roll fashion. Wrap rolled dough in plastic-wrap; refrigerate several hours until firm. Repeat with remaining dough and filling. Rolls may be frozen until ready to bake.

Cut rolled dough into 1/4 inch slices; place on cookie sheet and bake at 375 degree oven 10 minutes or until golden brown. Remove immediately from cookie sheet.

DATE-NUT FILLING:

1 (10 oz.) pkgs. dates (chopped finely)
1/2 c. sugar
1/8 tsp. salt
2 tbsp. lemon juice
1/2 c. chopped nuts

Cook all but lemon juice over medium heat until it boils. Simmer 5 minutes, stirring occasionally. Add lemon juice and chopped nuts. Cool.