1-1/2 cups chopped dates
1 cup sugar
1 cup water
1/2-1 cup chopped pecans
In a saucepan combine dates, sugar and water. Cook over medium heat, stirring constantly until thick. About 8 minutes. Add nuts and cool.
1 cup butter or margarine
2 cups packed brown sugar
1/2 cup granulated sugar
3 eggs
4-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
While the filling is cooling; cream butter and sugars. Add eggs one at a time, beating well after each addition. Combine flour, salt, soda and cinnamon. Add gradually to butter, egg and sugar mixture. Divide dough and roll on a lightly floured surface to a rectangle 1/4 inch thick. Spread half the date filling and roll up jelly-roll style. Wrap with plastic wrap. Repeat with the remaining dough and filling.
Chill (or freeze until needed) the dough rolls so they will slice easily. Before baking cut dough into 1/2 inch slices. Place on a greased cookie sheet 2 inches apart. Bake at 375 degrees for about 12 minutes until lightly browned. Cool on wire racks.