In a large bowl, cream together the butter and brown sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour, salt and baking soda.

Place dough in plastic bag, press flat, and refrigerate for 1 hour, or firm enough to roll.

For the filling: Combine dates, sugar, water, and salt in saucepan over medium-high heat. Bring to a boil, reduce to medium, and boil gently for 15 minutes, or until the consistency of soft jam. Stir in the nuts and set aside to cool to room temperature.

To shape the cookies: Divide the dough in half. Working with one half at a time, roll the dough into a 9 x 12, 1/4-thick rectangle on a lightly floured piece of parchment or waxed paper. Spread half the filling (date or cranberry) over the entire surface of the dough.

Using the paper to help you, roll the dough from the long edge into a log. Wrap the dough and chill for several hours, or overnight. (See the tips at right for more hints on this.) Repeat with the remaining dough and filling.

Preheat the oven to 400°F. Line with parchment two baking sheets. Remove the dough from the refrigerator and let it rest for 10 minutes, so it wont crack when you cut it. Slice each log into 1/3 slices, and place the slices 2 apart on the prepared baking sheets.

Bake for 8 to 10 minutes, or until the cookies are light brown. Remove from the oven, let them rest on the baking sheet for 3 minutes, then transfer to a rack to cool.

TIPS: (1) To keep log of dough in shape as it chills, use the cardboard core from a roll of paper towels or wrapping paper, slit lengthwise. Once the dough is wrapped, pop it inside the cardboard tube; the tube will support the dough till its set. (2) When slicing the rolled cookies, give the dough a quarter turn after each cut; this will keep a flat spot from developing on the roll as you cut. (3) Do ahead, make up to theyre rolled into a log. Wrap and freeze for up to 6 weeks. To use, thaw the dough in the refrigerator overnight, then slice and bake.