Okedy dokedy! Here ya go! I can remember my Grandmother making these around Christmastime, they are the most wonderful cookie. Thanks for the memories, I think I may have to go make some soon! Dot

Sift dry ingredients together. Beat butter and sugar together until light. Add egg and vanilla - beat until fluffy. Add half the flour mixture, beat on low speed. Mix in the rest of the flour by hand or with hands. Dough will be stiff. Refridgerate 1 hour. Meanwhile in a saucepan, combine dates, sugar and 1/2 cup water. Cook until thickened. Remove from heat and add lemon peel and nuts. Cool completely. Divide dough in half, roll into a 8 x 10 rectangle on a floured surface. Spread each half with the filling and roll up from the long side, jelly roll style. Press edges to seal. Wrap in plastic wrap and refridgerate 8 hours or overnight - rolls may be stored refridgerated for up to 10 days. Preheat oven to 375 F. Lightly grease cookie sheet. Slice rolls into 1/8 inch cookie slices. Keep excess refridgerated. Place slices 2 inches apart and bake 8 - 10 minutes. Let stand 1 minute before removing to wire rack. Cool.

Eat-L Digest 1 July 96

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,