Posted by: Fruffy 06-29-99 5:43 AM

Source: Jewish Holiday Cookbook by Gloria Kaufer Greene

1/2 cup butter or margarine
1/2 cup granulated sugar
1 large egg
1/2 tsp vanilla
1-3/4 cups all purpose flour

8 oz pitted dates, chopped
2 tbsp butter or margarine
1/4 water
1/2 cup finely chopped walnuts
1/4 tsp cinnamon (optional)
Confectioner's sugar

Dough: Use an electric mixer at medium speed to cream butter with sugar in a medium sized bowl. Beat in egg and vanilla. Then stir in flour to make a stiff dough. Wrap dough in plastic wrap and refrigerate for about 30 minutes.

Filling: Combine dates, butter, and water in a medium sized pan. Stir dates constantly over low heat, mashing them with back of a spoon, until they soften considerably and form a thick paste. (If dates are very dry, add a bit more water.) Remove date mixture from heat and stir in walnuts and cinnamon (if used). Refrigerate filling, stirring occasionally, until it is very stiff and cool enough to be handled. About 20 minutes.

Assembly: Preheat oven to 350. Divide chilled dough in half, and roll out each half on a lightly floured surface to a 10 by 4 inch rectangle. Divide date filling in half, and form each into a log about 9 1/2 inches long. Place 1 log lengthwise on each dough rectangle and bring it up over log to enclose it. Pinch long edges and ends of dough together. Put rolls, seam side down, on a large, greased or non stick spray coated baking sheet, keeping them about 2 inches apart.

Prick tops with a fork. Bake rolls for about 25 minutes, or until bottoms are lightly browned and tops are firm and golden. Cool rolls for 5 minutes on baking sheet; then carefully transfer them to a wire rack to cool to room temperature.

Put cooled rolls on a board and use a sharp knife to cut them crosswise (or diagonally) into 1/2 or 3/4 inch thick slices. If desired, sprinkle with sieved confectioner's sugar before serving

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