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1
For filling, in a small saucepan combine dates, sugar, and water and bring to boiling.
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2
Cook an stir over low heat for 1 to 2 minutes or till thick.
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3
Remove from the heat.
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4
Stir in nuts and 1/2 teaspoon vanilla.
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5
Cool thoroughly.
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6
Meanwhile, combine flour, baking soda, salt and cinnamon.
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7
In a large mixing bowl beat shortening for 30 seconds.
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8
Add brown sugar and beat until fluffy.
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9
Add egg and 1/2 teaspoon vanilla and beat well.
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10
Add flour mixture and beat until well mixed, stirring in last portion by hand.
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11
Cover and chill about 30 minutes or until easy to handle.
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12
On waxed paper roll dough into an 18x10 inch rectangle.
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13
Spread filling to within 1/2 inch of edges.
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14
Roll up jelly roll style, beginning at long side.
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15
Pinch edge to seal.
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16
Cut roll in half cross wise.
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17
Wrap rolls and chill for several hours or overnight.
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18
(Chill in a drinking glass to avoid flat side.) Cut in 1/4-inch slices.
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19
Place on a lightly greased cookie sheet.
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20
Bake in a 350 oven for 10-12 minutes or until done.
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21
Cool on cookie sheet for 1 minute, then remove and cool thoroughly.
