Base: Cream butter, sugar and vanilla until light and fluffy. Gradually add the flour, combining well to form a dough. Press small amounts of dough in mini-sized tart tins. Bake in a 350F (180 °C) oven for 10-12 minutes. Remove from tins. Cool and fill with the following:

Date Filling: Combine dates, sugar, water, lemon juice and rind in a saucepan. Cook over medium heat until dates are soft, stirring frequently. Remove from heat, add the butter and vanilla. Fill the tart shells with a small amount of date filling. Ice with butter icing:

Butter Icing: Combine icing sugar, butter, milk and flavouring in mixing bowl. Beat until light and fluffy. Make rosettes in the center of each Date Tart.