Snail Cookies

Dough:
1 cup butter or margarine
2 cups brown sugar
4 cups flour (save 1/2 cup to flour board)
1 tsp. baking soda
1 tsp. vanilla
1 cup milk

Filling:
1 cup white sugar
1 lb. dates
1 cup water

Boil filling until thick. Mix dough. Pat small amount of cookie dough on floured board. Spread with cooled date filling. Roll like
a jelly roll and wrap in waxed paper. Freeze, then slice.
Bake at 350 degrees F

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Giant Sea Snails [adult supervision for younger children]

Yield: 4

You won't really find giant snails in the sea, but some extra-large cinnamon snails might find their way into your tummy!

1 pie plate
1 spoon
1/4 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 package(8) refrigerated breadsticks
Waxed paper
Shortening or nonstick spray coating
1 large baking sheet

In the pie plate stir together the nuts, sugar, and cinnamon. Remove 2 rolled-up breadsticks from the package. Place on waxed paper. Unroll 1 of the breadsticks. Press one end onto the end of the rolled-up breadstick. Wrap the unrolled breadstick around the rolled-up breadstick. Repeat with the remaining breadsticks. For the head, take the free end of the breadstick and roll it a little in the other direction. If you like, make smaller snails using 1 breadstick for each snail. Put the snail in the pie plate. Flatten the snail with your hand. Remove the snail from the pie plate. Place the snail, sugared side up, on a greased baking sheet. Repeat with the remaining snails, bake in a 375 degree oven about 15 minutes or till golden. Serve warm or cool.