Chill the dough for refrigerator cookies, bake now - or freeze, bake later -

1 lb. pitted dates, cut up
1/2 c. granulated sugar
1/2 c. water

Also will need:

1/2 c. butter
1/2 c. brown sugar
1/2 c. granulated sugar
1 egg
1/2 tsp. vanilla
2 c. sifted enriched flour
1/2 tsp. baking soda
1/2 tsp. salt

Also will need:

1 c. chopped nuts

In saucepan, combine dates, 1/2 cup granulated sugar, and water. Cook, stirring constantly, until thick, about 2 to 3 minutes. Cool.

Thoroughly cream together the butter, brown sugar, and 1/2 cup granulated sugar. Add egg and beat well. Add vanilla. Sift together dry ingredients; add to creamed mixture; stirring until smooth. Chill. Divide dough in half. On lightly floured surface, roll one part in 12 x 8 inch rectangle, about 1/4 inch thick.

Combine date mixture and nuts; spread half evenly over dough. Beginning at long edge, roll like jelly roll. Repeat with remaining dough. Wrap rolls in aluminum foil or Saran wrapping; package in plastic bag and freeze.

TO BAKE, remove from freezer; slice 1/4 inch thick and bake on lightly greased baking sheet in hot oven (400 degrees) 8 to 10 minutes. Makes about 7 dozen cookies. (Do not over cook or cookies will be hard.)