Date Nut Pinwheel Cookies II

1 cup butter (at room temperature)

2 cups packed brown sugar

3 eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon salt

½ teaspoon baking soda

4 ½ cups all-purpose flour

8 ounces dates, pitted and chopped

1 cup finely chopped pecans

½ cup water

½ cup white sugar

Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.

Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.

Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.

Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.

Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.

Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.

Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.