Sift together the flour and salt and set aside.

Cream together butter and sugar.

Mix in vanilla and egg.

Turn mixer on a low speed and add dry ingredients until the dough is crumbly.

Remove dough from mixer and knead by hand just until a smooth dough forms.

Form into a disk, wrap in plastic cling film, and refrigerate for at least 3 hours.

Place the preserved lemon and dates in a food processor and blend until smooth.

Preheat oven to 350 degrees F.

Line two baking sheets with parchment paper.

Remove dough from the fridge and roll out thin (about 1/8 inch thick).  you might need to warm it up with your hands to make it more pliable.

Cut with a 3″ round cookie cutter.

Place a teaspoon of filling in the middle and fold the left and right corners over the filling tucking one corner under the other.

Fold the bottom piece up and tuck the corners under the others on top.

Bake for 10-12 minutes or until the edges start to brown.

Remove from oven and transfer to a wire rack to cool completely.