Use dates to put a holiday stamp on cheerful pinwheel cookies. These ones are tasty!

Notes

Makes about 72 cookies.

For filling, in a medium saucepan combine dates, 1/3 cup sugar, and 1/2 cup water. bring to boiling, reduce heat.
Cook and stir about 2 minutes or till thick. Stir in lemon juice and the 1/2 tsp. vanilla, cool.
In a mixing bowl beat shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds.
Add about half of the flour. Then add the 1/2 cup sugar, the brown sugar, egg, milk, 1 tsp. vanilla, baking soda, and 1/4 tsp. salt. Beat till combined. Beat in remaining flour. Cover and chill about 1 hour or till easy to handle.
Divide dough in half. Roll each half of dough between waxed paper into a 12x10 inch rectangle.
Spread each with half of the filling. From the long side, roll up each half jelly-roll style. Moisten and pinch edges to seal.
Wrap each in waxed paper or plastic wrap. Chill for 4 to 48 hours. Cut into 1/4 inch slices. Place 1 inch apart onto greased cookie sheets.
Bake in 375 degrees F oven for 10 to 12 minutes or till edges are lightly browned. Cool on wire racks.