Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add egg, and beat well. Combine flour, soda, salt, and cinnamon; gradually add to creamed mixture, mixing well. Shape dough into a ball. (Dough will be stiff.) Place dough on a lightly floured surface; roll into a 16x 20 cm rectangle. Spread filling over dough, leaving a 1 cm margin on all sides. Starting at long side, carefully roll dough, jellyroll fashion; pinch seam and ends of roll to seal. Wrap dough in wax paper, and chill at least 1 hour. Unwrap roll, and cut into 1 cm slices. Place 3 cm apart on greased cookie sheets. Bake at 180ºC or dozen to 15 minutes. FILLING Combine dates, sugar, and water in a medium saucepan. Cook over medium heat 3 to 5 minutes or until thickened, stirring constantly. Remove filling from heat; ----