Date Nut Pinwheel Cookies I

1 ½ cups pitted dates

¼ cup white sugar

1 pinch salt

1 ¼ cups water

1 teaspoon lemon zest

4 teaspoons lemon juice

⅔ cup finely chopped walnuts

3 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¾ teaspoon salt

¾ cup butter

½ cup white sugar

1 cup packed brown sugar

2 eggs

1 ½ teaspoons vanilla extract

Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.

Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.

Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.

Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.

Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.

Preheat oven to 350 degrees F (180 degrees C).

With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.