Combine dates, white sugar, water, and lemon juice in saucepan. Place over low heat and stir gently, about 10 minutes. Remove from heat, add walnuts, and let cool. Cream shortening and butter (may use all shortening), gradually adding brown sugar until blended. Add eggs, beat well.

Measure remaining ingredients into bowl and sift together. Add to creamed mixture and mix well. Cover bowl with plastic wrap and place in refrigerator to chill, about 1 hour. 

Divide dough into two parts. Roll each half into a rectangle, about 1/4 inch thick. Spread each half with date filling. Roll up like cinnamon rolls and (may chill overnight and then) cut into 1/2 inch slices. Place onto greased cookie sheets and bake at 350° 10-12 minutes, or until set and lightly brown on edges. Do not overbake, or cookies will be hard.