Rolled and Sliced Cookies
Christmas Cookies

• 1 (8 ounce) package pitted dates chopped
• 1 cup sugar
• 1 cup hot water
• 1 cup finely chopped walnuts
• 1 cup butter or margarine, softened
• 2 cups firmly packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt

Combine dates, sugar, and water in a medium saucepan; cook over medium heat, stirring constantly, about 6 to 8 minutes or until mixture thickens. Remove from heat; stir in walnuts. Let cool completely.

Cream butter in a large mixing bowl; gradually add brown sugar, beating well. Add eggs; beat well. Stir in vanilla.

Combine flour, soda, cream of tartar, and salt in a medium mixture bowl; add to creamed mixture, stirring well.

Divide dough into thirds. Roll each portion into a 12 inch square on separate sheets of waxed paper; spread each square with one-third of reserved date mixture. Lifting up edge of waxed paper, gently peel off dough, and roll up jellyroll fashion, beginning with long end. Wrap rolls in waxed paper, and chill overnight. Remove waxed paper. Cut into 1/4 inch slices, and place 2 inches apart on greased cookie sheets. Bake at 350° for 8 to 10 minutes. Remove to wire racks to cool. Store in airtight containers.

Yield: about 6 dozen.

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