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

Whisk together:

2 c plain White Lily flour                ½ t salt
½ t cinnamon                                      ¼ t freshly grated nutmeg
¼  t ground cloves             

Beat together until fluffy:

 2 sticks (1 cup) soft unsalted butter
1 ½ c sugar

2 large eggs

Add 1 t baking soda dissolved in ¼ c hot water
Add flour mixture and 1 c finely chopped walnuts (4 oz)
1 lb dried pitted dates, finely chopped with an oiled knife (2 c)
Spread batter evenly in baking pan and bake in middle of oven until a tester comes out clean, 50 minutes to 1 hour at 350°F. 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.

Toss warm squares a few at a time in xxx 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.