PECAN DATE COOKIES *

1 cup Crisco
2 cups dark brown sugar
4 cups all-purpose flour
3 eggs, well beaten
1/2 tsp. salt
1/2 tsp. soda

Filling:
1 cup chopped pecans
1 pkg. chopped dates
1 cup sugar
1 cup water

Cream Crisco and sugar. Sift flour, salt and soda together. Add eggs and flour. Makes real stiff dough. Divide into 2 parts. Roll out on floured board to thickness desired. Spread filling. Roll into jellyroll. Store in refrigerator overnight. Slice. Bake at 325* on a greased cookie sheet, 12 to 15 minutes.
Filling: Cook until real thick; cool and spread on dough.
Doris Savage

* A Favorite::

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