I have been making these for over 40 years now, and they are always on my Christmas cookie trays. You need to make these the day before because they need to firm up in the fridge.
It's a good idea to keep the other roll in the fridge to keep nice and cold while you slice and bake the other roll.

Ingredients:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2/3 cup soft butter
1 cup sugar
1 egg
1 teaspoon vanilla
Filling:
8 ounces dates, chopped fine
1/2 cup water
1/2 cup sugar
1/2 cup walnuts, chopped fine
2 teaspoons lemon zest

Make filling first and allow to cool completely.
Mix together dates, sugar, water, and walnuts.
Bring to a boil over med high heat and stir until thickened.
That will take about 5 minutes.
Remove from heat and stir in lemon zest.
Set aside to cool.
Sift togehter the flour, baking powder, salt cinnamon, ginger and nutmeg, set aside.
In a large bowl cream butter until light, add the sugar gradually then egg, then vanilla.
Continue beating until light and fluffy.
At low speed gradually add flour mixture.
This will make a very stiff dough . Roll into a ball, wrap in plastic wrap, and refrigerate one hour.
Divide dough in half and roll out 8x10 inches.
Spread half the filling over dough and roll out long way, jelly roll fashion.
Repeat for other half.
Wrap dough logs in plastic wrap and refrigerate overnight.
Next day slice in 1/8 inch slices and bake in a pre heated 375 degree oven for 10 to 15 minutes, depends on how thick you sliced them.

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