3/4 pound pitted dates -- finely chopped
1/3 cup granulated sugar
1/3 cup water
1/2 cup finely chopped nuts
1 cup packed brown sugar
1/4 cup shortening
1/4 cup butter or margarine -- softened
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
1/4 teaspoon salt
Cook dates, granulated sugar and water in 2-quart saucepan over medium heat, stirring constantly, until slightly thickened; remove from heat.
Stir in nuts; cool.
Beat brown sugar, shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
Roll half of dough at a time on waxed paper into rectangle, 11 × 7 inches.
Spread half of the date-nut filling over each rectangle to within 1/4 inch of 11-inch sides. Roll up tightly, beginning at 11-inch side, using waxed paper to help lift. Pinch edge of dough to seal. Wrap and refrigerate
about 4 hours or until firm.
Heat oven to 400º. Cut rolls into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack.