Combine the flour, baking soda, and salt in a medium mixing bowl and set aside.

In a large mixing bowl, using a hand mixer, cream the butter the brown sugar. Mix on medium speed for a minute or two.

Add the egg, vanilla and 1 teaspoon lemon juice and continue mixing until well incorporated.

Add the dry ingredients to the butter mixture and stir with a spoon until combined.

Using clean hands, work the dough until it holds together in a ball.

Wrap the ball of dough in plastic wrap and refrigerate for 1 hour.

Meanwhile, place the chopped dates, ½ cup granulated sugar, 1 teaspoon lemon juice and the water in a small saucepan over MEDIUM heat.

Bring the mixture to a boil then reduce the heat to LOW and simmer for about 5 minutes, stirring occasionally.

When the dates have cooked down to a paste-like consistency, mix in the chopped nuts and remove the pan from the heat. Set aside to cool.

Divide the dough in half. Roll the chilled dough out on a lightly floured piece of wax paper to a 12- x 8-inch rectangle.

Spread the cooled date mixture on the dough to within about ½-inch of the edges.

Starting at one of the long ends, begin to carefully roll the dough into a log.

Wrap the rolled dough in the wax paper and refrigerate for at least an hour or overnight.

When ready to bake, preheat oven to 375 degrees F.

Use a sharp knife to slice the roll into ¼-inch slices.

Place on lightly greased or parchment paper lined baking sheets and bake for 10 to 12 minutes.

Remove from the oven and allow to cool on the baking sheets for a minute or two before transferring to a wire rack to cool completely.