Pit and chop 1 cup of dates. In a saucepan, combine the chopped dates with ½ cup of water. Cook over medium heat, stirring occasionally, until the mixture becomes thick and spreadable. Set aside to cool.

In a bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, ½ teaspoon of cinnamon, and a pinch of nutmeg.

In a separate large bowl, beat 1 cup of softened butter with ¾ cup of brown sugar until light and fluffy.

Add 2 eggs to the butter-sugar mixture, one at a time, beating well after each addition. Gradually add the dry ingredients, mixing until just combined.

Divide the dough into two equal parts. On a floured surface, roll out one portion into a rectangle about ¼-inch thick. Spread half of the date filling evenly over the dough. If using nuts, sprinkle a handful over the filling.

Starting from one long edge, roll the dough tightly into a log. Wrap the log in plastic wrap and refrigerate for at least 2 hours. Repeat with the second portion.

Preheat the oven to 350°F (175°C). Slice the chilled logs into ¼-inch thick rounds and place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on a wire rack.