FILLING:

3/4 c. water
2 c. finely chopped dates
1/2 c. chopped nuts
3/4 c. sugar

Combine dates, sugar and water. Cook slowly, stirring until thick. Remove from heat. Cool slightly, stir in nuts. Set aside to cool until used.

DOUGH:

1 c. shortening
2 c. brown sugar
2 eggs
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 c. water
3 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda

Cream shortening and sugar. Add eggs and vanilla. Continue beating. Sift dry ingredients and stir into creamed mixture alternately with water. Drop by teaspoon on ungreased cookie sheet. Drop 1/2 teaspoon of filling on top of each cookie, depressing the dough a little. Then cover with another teaspoon of dough. Dough is soft. Bake at 375 degrees for 10 to 15 minutes.