4 dozen cookies

Ingredients

FILLING

 1 ½ cups chopped dates

 1 cup sugar

 1 cup water

 ½ cup chopped pecans

COOKIE

 1 cup butter

 2 cups brown sugar

 ½ cup sugar

 3 eggs

 4 ½ cups flour

 1 teaspoon salt

 1 teaspoon baking soda

 1 teaspoon cinnamon

Method

In a saucepan, combine dates, sugar and water. Cook over medium heat, stirring constantly, until thick, about 8 minutes. Add nuts; cool.

Meanwhile, cream butter and sugars.

Add eggs, one at a time, beating well after each addition.

Combine flour, salt, soda and cinnamon.

Add gradually to butter mixture.

Divide dough and roll on a lightly floured surface to a rectangle 1/4″ thick. Spread with half the date filling and roll up jelly-roll style.

Wrap with plastic wrap.

Repeat with remaining dough and filling.

Chill dough rolls overnight.

Before baking, cut dough into 1/2″ slices.

Place on greased cookie sheets 2″ apart.

Bake at 375 degrees for about 12 minutes.

Cool on wire racks.

Barb’s notes: Make sure the date filling is very cool before spreading it onto the cookie dough. Also, try using parchment paper on the cookie sheets next time. The date filling is sticky.