Total Calories: 677
In a small saucepan, stir dates, sugar, water, cinnamon and cloves. Stirring over low heat, bring to a boil and cook until slightly thickened. Remove from heat.
Stir in nuts set aside and keep warm.
In a large mixer bowl at medium speed, beat brown sugar, butter or margarine, shortening, egg and vanilla until smooth. At low speed, beat in flour and salt. On a piece of waxed paper lightly dusted with flour, roll half of the dough at a time to a 1/4 -inch thickness, about 11 x 7 inches. Spread half of the date filling over rectangle. Starting with the long side, roll tightly as for a jelly roll. Pinch edges to seal. Wrap in plastic wrap and chill at least 4 hours or up to 2 weeks. Repeat with remaining dough and filling.
Preheat oven to 400°. Lightly grease baking sheets. Unwrap rolls of dough and slice 1/4 inch thick. Place about 1 inch apart on baking sheets.
Bake for 10 to 12 minutes or until light brown. Cool cookieson wire racks. Store in an airtight container with waxed paper between layers of cookies.