Ingredients
1/4
tsp freshly grated nutmeg
2
sticks (1 cup) unsalted butter, softened
1
1/2 cups granulated sugar
1
tsp 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
Directions
1.
Preheat oven to 350°F.
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.
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.
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.
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.
7.
Cookies keep, layered between sheets of wax paper or parchment paper, in an airtight container at room temperature 1 week.
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