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1
In a saucepan, combine dates, water, and sugar Bring date mixture to a boil then reduce and let simmer for about 10 minutes, stirring occasionally.
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2
When the dates are completely soft, stir in flour and vanilla.
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3
Stir well and remove from heat.
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4
Cookies: In a mixing bowl, cream butter, brown sugar, and eggs until light and fluffy.
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5
Stir in vanilla In a separate bowl, sift in flour, baking soda, salt and cream of tartar.
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6
Gradually add dry ingredients to creamed mixture.
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7
Beat until just blended.
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8
Divide dough into three equal portions.
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9
Wrap in waxed paper and chill until easy to handle.
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10
Between sheets of waxed paper, roll each portion into a ractangle, about 12 x 8 inches.
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11
Remove top piece of waxed paper and spread each rectangle with about 2/3 cup of the date mixture.
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12
Starting with the 12 inch side, lift edge of waxed paper.
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13
Peel paper off as dough is rolled, jelly-roll fashion.
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14
Repeat with remaining portions and filling.
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15
Wrap rolls in waxed paper and refrigerate for several hours or overnight.
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16
(Or freeze for later use) Preheat oven to 350u00b0.
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17
Cut each roll into 1/4 inch slices and place about 1 inch apart on greased cookie sheets.
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18
Bake for 10 to 12 minutes; cool on racks.
