- 1 cup unsalted butter; room temp
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups pecan pieces; finely chopped
- 1 cup dates; pitted and chopped
- Powdered sugar
- In large bowl cream butter and sugar. Mix in vanilla and stir in flour. Add pecans and dates; mix thoroughly. Shape dough into walnut-sized balls.
- Transfer to waxed paper-lined tray. Freeze 15 minutes or refrigerate overnight.
- Preheat oven to 350 degrees.
- Grease baking sheets. Arrange cookies on sheets, spacing 1-inch apart.
- Bake in a preheated oven for about 15 to 20 minutes.
- Roll in powdered sugar. Let cool slightly then roll in powdered sugar again. Store cookies in airtight container.
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