Cream butter and sugars until light and fluffy. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Divide dough into three portions. Shape each into a disk. wrap in plastic wrap. Refrigerate 1 hour or until dough is firm enough to roll.

For filling chop dates and place dates, water and sugar in a large saucepan; Bring to a boil. reduce heat, simmer uncovered until dates are tender and liquid is almost evaporated. Stir in walnuts, cool completely.

Roll each portion of dough between two sheets of waxed paper into a 12 x 10" rectangle. Refrigerate 30 minutes. Remove waxed paper. Spread a third of the filling over each rectangle. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate until firm.

Preheat oven to 350°. Unwrap and cut dough into 1/3" slices. Place 2" apart on greased baking sheets. Bake 10-12 minutes or until set. Place on cooling rack.

1/2 Cup Chopped Walnuts

From the kitchen of Sandi Smith

Preheat oven to 275°. Cream butter and sugars until light and fluffy. Beat in eggs. In another bowl, whisk flour, baking soda and cinnamon; gradually beat into creamed mixture along with milk. Add fruit and nuts. Drop by teaspoonfuls and bake on greased baking sheets for 25 minutes or until light brown.

Melt butter in sauce pan and add sugar, dates, and milk. Cook over low heat until dates are soft. Beat eggs and add small amount of date mixture then combine eggs into rest of date mixture with salt. Cook for 2 minutes. Add Rice Krispees, nuts and vanilla and mix. Cool. Roll into balls and roll in chopped coconut. Refrigerate.