Servings: 72 cookies

Date/Nut Filling: subheading: Date/Nut Filling:
1 ¼ cups chopped dates (see note) 1 ¼ cups chopped dates (see note)
½ cup sugar ½ cup sugar
½ cup water ½ cup water
½ cup finely chopped pecans ½ cup finely chopped pecans
Dough: subheading: Dough:
2 cups flour 2 cups flour
1/2 teaspoon baking soda (modified from 1/4) ½ teaspoon baking soda (modified from ¼)
1/4 teaspoon cinnamon (from Kathy) ¼ teaspoon cinnamon (from Kathy)
1/4 teaspoon ground cloves (from Kathy) ¼ teaspoon ground cloves (from Kathy)
¼ teaspoon salt (Kathy uses 1/2) ¼ teaspoon salt (Kathy uses ½)
½ cup unsalted butter, softened (1 stick) ½ cup unsalted butter, softened (1 stick)
1 cup brown sugar, packed 1 cup brown sugar, packed
1 egg 1 egg
1 teaspoon vanilla extract (was 1/2…modified to 1 tsp from Kathy) 1 teaspoon vanilla extract (was ½…modified to 1 tsp from Kathy)

For Filling: subheading: For Filling:
Combine dates, sugar, and water in a medium saucepan. Bring the mixture to a boil.
Reduce heat to medium and continue to cook, stirring occasionally, until mixture thickens (10 to 15 minutes). Allow mixture to cool completely, then stir in pecans. Prepare cookie dough while filling cools.
For Dough: subheading: For Dough:
In a medium bowl, combine dry ingredients (flour, baking soda, and salt). Set aside.
In the bowl of a stand mixer, combine butter and brown sugar, beating until light and fluffy. Scrape down the sides of the bowl.
Add egg and vanilla, and mix to combine. Scrape down the sides of the bowl.
With the mixer running on low speed, gradually add the dry ingredients and mix until combined. Divide the dough into two pieces, forming each into a small rectangle.
For Assembly/Baking: subheading: For Assembly/Baking:
Working with one portion of the dough at a time, roll the dough between two sheets of parchment or waxed paper (see note) into a 12" x 9" rectangle.
Remove the top piece of paper and spread half the date/nut filling over the first rectangle of dough. Starting from the long edge, roll the dough up tightly using the bottom piece of paper to help you roll. Repeat with the second dough rectangle.
Wrap both dough logs and refrigerate until firm, about two hours. (You can also leave the dough in the refrigerator overnight and bake the next day, or freeze the dough to thaw and bake later.)
Preheat oven to 350° F. Line two baking sheets with parchment paper or silpats (see note) and set aside.
After dough has chilled, unwrap the first dough log and cut into ⅓" slices (I find a thin, serrated knife is good for this job). Place cookies at least 1" apart on the prepared baking sheets. Bake 10 to 12 minutes. Cookies will appear puffed and slightly browned at the edges.
Allow cookies to cool 10 minutes on the baking sheet, then remove to a wire rack to cool completely. Repeat with the second log of dough.
Enjoy!

Note on dates: I use medjool dates, which are usually available at my local grocery store, especially around the holidays. You can use whatever type of date you prefer. I use as many local and organic ingredients that I can, so I purchased my dates online here.  Note on dates: I use medjool dates, which are usually available at my local grocery store, especially around the holidays. You can use whatever type of date you prefer. I use as many local and organic ingredients that I can, so I purchased my dates online here.
Note on parchment: I use non-stick parchment to roll my cookie dough between. It doesn’t crinkle up and get your cookies all weird and the dough doesn’t stick, so I’m a big fan. If you’re looking to get some, you can find it here.  Note on parchment: I use non-stick parchment to roll my cookie dough between. It doesn’t crinkle up and get your cookies all weird and the dough doesn’t stick, so I’m a big fan. If you’re looking to get some, you can find it here.
Note on silpats: I like to use silpats when baking cookies. The cookies never ever stick, and I can use the silpats over and over again (as opposed to parchment, which goes in the trash). If you'd like to get yourself some, you can find them here.  Note on silpats: I like to use silpats when baking cookies. The cookies never ever stick, and I can use the silpats over and over again (as opposed to parchment, which goes in the trash). If you'd like to get yourself some, you can find them here.