Here's one I have from a very old McCall's Cookie Collection book.
Hope it is what your are looking for.
DATE-NUT PINWHEEL COOKIES
Ingredients
2 c all-purpose flour, sifted
1 1/2 ts baking powder
1/2 ts salt
1 ts cinnamon
1/2 ts ginger
1/2 ts nutmeg
2/3 c soft butter or margarine
1 c sugar
1 egg
1 ts vanilla
FILLING
8 oz pitted dates; cut up
1/2 c sugar
2 ts lemon peel; grated
1/2 c finely chopped walnuts
1. Sift dry ingredients together.
2. In a large bowl, with wooden spoon, or portable mixer
at medium speed, beat butter until light. Gradually beat in sugar.
Add egg and vanilla -- beat until very light and fluffy.
3. At low speed gradually add half the flour mixture, beat
on low speed. Mix in the rest of the flour by hand or with hands. Dough
will be stiff. Refridgerate 1 hour.
4. Meanwhile in a saucepan, combine dates,
sugar and 1/2 cup water. Cook until thickened, about 5 minutes. Remove from
heat. Stir in lemon peel and nuts. Cool completely.
5. Divide dough in half, roll into a 8x10 rectangle on a floured surface.
Spread each rectangle with half the date-nut mixture.
6. Roll up from the long side, jelly roll style. Press edges to seal.
7. Wrap separately, seam side down in plastic wrap and refridgerate 8 hours or overnight
(Rolls may be stored refridgerated for up to 10 days.)
8. Preheat oven to 375 F. Lightly grease cookie sheets.
9. With sharp knife, cut as many 1/8 inch slices as desired for baking at one time.
Rewrap rest of roll;refridgerate until ready to roll and bake.
10. Place slices 2 inches apart, on prepared cookie sheets.
Bake 8 - 10 minutes or until lightly browned.
Let stand 1 minute before removing to wire rack. Cool.
Makes about 8 dozen
