Preheat oven to 400 degrees F. Lightly grease Cookie Sheets or line with Silicone Baking Mats.
Prepare Date Filling; keep lukewarm and set aside.
In a large mixing bowl, using your kitchen mixer on medium speed, combine butter, brown sugar, and granulated sugar together until creamy. Add eggs and beat until mixture is smooth and light yellow in color.
In a separate bowl, sift the flour, salt, and baking soda together. Add the dry ingredients to the butter mixture, a little at a time until the mixture is creamy.
On a lightly floured surface and using a lightly-floured rolling pin, roll the dough into an oblong shape approximately 9x13-inches or larger (dough should be about 1/8-inch thick). If you have refrigerated the dough, bring to room temperature before rolling. Carefully spread the warm Date Filling onto the top of the dough. Try to cover the entire surface, especially out to the edges. Starting with the long side, roll the dough up into a long tube shape. Wrap the tube of dough in wax paper or plastic wrap and chill in the refrigerator for 1 to 2 hours, until firm.
When ready to bake, remove chilled dough from the refrigerator and, using a sharp knife (I found that my serrated bread knife works the best), cut into 1/4-inch cookie slices.
Place cookie slices on prepared cookie sheets about 1-inch apart and bake approximately 7 to 10 minutes, until light golden brown.
Remove from oven and remove from cookie sheet onto wire cooling racks. Note: In between baking, extra dough should be returned to the refrigerator to stay firm. Also, dipping the knife in flour can make slicing the dough smoother.
Makes approximately 4 dozen cookies.
In a large saucepan over medium heat, add chopped dates, water, sugar, and walnuts; cook until sugar is melted and mixture is hot. Remove from heat and let stand until mixture cools until lukewarm before spreading on the dough.
* You may substitute your favorite nuts
Date Pinwheel Cookies Recipe: https://whatscookingamerica.net/Cookie/DatePinwheelCookie.htm