| 1 Cup Soft Butter |
| 1 Cup Sugar |
| 1 Cup Packed Brown Sugar |
| 2 Eggs |
| 4 Cups Flour |
| 1/2 Tsp. Baking Soda |
| Filling |
| 16 Oz. Pitted Dates |
| 1 Cup Water |
| 1/2 Cup Sugar |
| 1/2 Cup Chopped Walnuts |
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.