Date Filling:

In a heavy saucepan, cook dates, sugar & water over low heat at a bare simmer until thick and smooth, about 10 minutes. Cool completely to room temperature and set aside. Note: the filling is difficult to spread when cold.

Cookie Dough:

In a large bowl, cream butter and add white sugar gradually, beating until light and fluffy. Beat in brown sugar, then eggs and vanilla.

Combine the flour, baking soda, baking powder, cinnamon, salt, clove & nutmeg in a bowl. Gradually add to the creamed mixture and mix well. Divide into three portions. (I found it easier to roll if refrigerated until cool.) After cool, roll out each portion of dough on a lightly floured surface into a rectangle, about 1/4 inch thick. (I think mine came to about 12 x 9 inches) Gently spread with date mixture.

Tightly roll up each portion jelly-roll style, starting with a long side; wrap in plastic wrap. Refrigerate until firm, several hours or preferably overnight. For a rounder cookie, after they have chilled for a while but before they are completely hard, remove from the fridge and while still wrapped, roll the dough back and forth to reshape so there is no “flat” side. The dough will keep chilled for several days and may be frozen. If frozen, thaw overnight in the fridge before continuing with the recipe.

When ready to bake, preheat oven to 350 degrees F.

Unwrap and cut into 1/4″ slices. Note: This was according to the original recipe, we found we preferred them a bit thicker, as shown, at about 3/8″ thick) Place an inch apart on baking sheets. (Ideally, use parchment so the warm cookies can be removed from the sheet and don’t become misshapen.

Bake at 350° for 10 – 12 minutes until very lightly browned and edges are set. Cool for several minutes until they begin to firm up, then remove to wire rack to finish cooling. These burn easily, so watch carefully.

Store in an airtight container at room temperature, or freeze for up to 3 months.