1 cup butter room temperature
2 cups flour
1/2 cup sugar
2 cups pecans, finely chopped.
2 teaspoons vanilla
1 cup dates, pitted & chopped
4 tbsp powdered sugar
Cream butter with sugar in large bowl. Mix in vanilla. Stir in flour. Add in pecans and dates and mix thoroughly.
Transfer to waxed paper-lined tray. Freeze 15 minutes or in refrigerator overnight.
Preheat oven to 350°. Grease baking sheets. Arrange cookies on prepared pans spacing 1 inch apart. Bake until golden, about 15-20 minutes. Roll in powdered sugar. Let cool slightly. Rollin powdered sugar again. Store in air tight container.
