Ingredients
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup dates, chopped fine
1/2 cup pecans, chopped
1/2 tsp. vanilla
3 eggs
3/4 cup sugar
10 maraschino cherries, drained

Directions
Sift flour, baking powder and salt. Stir in dates and pecans. Beat vanilla with eggs, then gradually add sugar. Beat until thick without over beating. Fold in 1/2 dry ingredients at a time. Spread in a 15x10x1-inch jelly roll pan, greased and lined with waxed paper and generously floured. Place cherries across each end 1/2-inch from edge.

Bake at 325 degrees for 25-35 minutes. Turn out on wax paper covered with powdered sugar. Cut in half and roll from end that has cherries, wrap and cool. Spread with frosting, roll in pecans, chill and serve in 1/2-inch slices. Makes 3 dozen cookies.

Butter Frosting

Ingredients
1-1/4 cups powdered sugar, sifted
1/4 cup butter, softened
3 tsp. cream
1/4 tsp. vanilla

Directions
Blend powdered sugar with butter. Add cream and vanilla then mix until evenly blended.