Active Time

　　30 min

　　Total Time

　　3 hr

　　Active time: 30 min Start to finish: 3 hr

　　

Ingredients

Makes about 9 1/2 dozen cookies

　　2 cups all-purpose flour

　　1/2 teaspoon salt

　　1/2 teaspoon cinnamon

　　1/4 teaspoon freshly grated nutmeg

　　1/4 teaspoon ground cloves

　　2 sticks (1 cup) unsalted butter, softened

　　1 1/2 cups granulated sugar

　　2 large eggs

　　1 teaspoon baking soda dissolved in 1/4 cup hot water

　　1 cup walnuts (4 oz), finely chopped

　　1 lb dried pitted dates, finely chopped with an oiled knife (2 cups)

　　2 cups confectioners sugar

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Grease a 13- by 9- by 2-inch metal baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.

　　

Step 3

Whisk together flour, salt, and spices. Beat together butter and granulated sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Reduce speed to low and add eggs 1 at a time, mixing well after each addition. Add baking soda mixture and mix until combined. Add flour mixture, walnuts, and dates and mix until just combined.

　　

Step 4

Spread batter evenly in baking pan and bake in middle of oven until a tester comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 15 minutes. Carefully lift date mixture out of pan using foil overhang and transfer to a cutting board. Cut into 1-inch squares and peel from foil.

　　

Step 5

Toss warm squares a few at a time in confectioners sugar, then transfer to a rack to cool completely. Sprinkle with more confectioners sugar just before serving.

　　Cooks' note:

　　• Cookies keep, layered between sheets of wax paper or parchment paper, in an airtight container at room temperature 1 week.