Beat shortening with sugars until light and fluffy. add eggs, one at a time. Sift together all the dry ingredients and and to beaten mixture, stir well. Dough will be very soft. Divide dough in half and wrap each half in waxed paper or plastic wrap and refrigerate for at least 2 hours or overnight. Place dough between lightly floured waxed paper and pat out gently with hands or rolling pin into a rectangle about 1/4" thick.
1/2 C. granulated sugar
1/2 C. water
1 lb. dates, chopped fine
1 lb. ground walnuts
Combine water, sugar and dates in pan and bring to boil, stirring constantly until sugar is dissolved. Remove from heat and stir in nuts. Use filling while warm, do not refrigerate before spreading on dough.
Gently spread filling on dough and roll up like a jelly roll (use bottom sheet of wax paper to help you roll it as this dough is very difficult to work with) and wrap in plastic wrap. Chill at least 2 - 4 hours, until very cold and firm. Slice cookies about 1/4" thick and place on parchment paper on cookie sheets (if you don't use parchment paper, dates stick to pan) and bake at 350 for about 12 minutes. Cool and dust with powdered sugar.