Butterscotch Whirls With Date Filling

This is one of my absolute favorite cookies originally posted by Molly on the Cooking Light forum and I believe it's her Grandma's recipe. The date filling is to die for and very much like the fig newtons you get at NYC deli counters.

• Ready In: 55 mins
• Yields: 40 cookies (approx)

Ingredients

• 4  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon vanilla
• 1  cup butter
• 2  cups brown sugar
• 2  eggs
• 1  tablespoon lemon juice

• Date Filling

• 1 1⁄4 cups dates, chopped ((8oz package)
• 1⁄2 cup sugar
• 1⁄2 cup water
• 1  tablespoon lemon juice
• 1⁄4 cup  chopped  nuts

Directions

1. Cook the chopped dates, water and sugar slowly until the dates are soft. Remove from heat, beat until smooth. Add lemon juice and nuts.
2. Divide dough in two portions. Roll or pat each portion to thickness of 1/2 inch, spread with date filling.
3. Roll like a jelly roll, place in refrigerator several hours or until ready to bake.
4. When ready to bake, cut slices from the roll and place on a greased baking sheet. Bake for 10 minutes 350 degrees.