Date Nut Spice Cookies

1 pound pitted dates
2 1/4 cups walnuts
2 cups flour, sifted
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves, ground
1/4 teaspoon salt
8 ounces unsalted butter
2 cups sugar
3 large eggs
1 teaspoon baking soda
2 teaspoons water

Preheat oven to 350F. Cut aluminum foil to line cookie sheets and line sheets, shiny side up. Use scissors to cut dates into 1/4 to 1/2 inch pieces and set aside. Break walnuts into medium pieces and set aside. In the large bowl of an electric mixer beat the butter until soft. Add the sugar and beat to mix. Beat in the eggs one at a time. In a small cup dissolve the baking soda in the water and beat into the dough. On low speed add the dates and beat until mixed. Then on low speed, gradually beat in the sifted dry ingredients. Stir in the walnuts. Place a large piece of aluminum foil alongside the sink. Use two kitchen tablespoons for dividing the dough, one for picking up with and one for pushing off with.

Form about forty mounds of the dough, each one a heaping tablespoonful, and place them any which way on the foil. They can be right next to each other. Place a lined cookie sheet close to you. Wet your hands under cold running water, pick up a mound of the dough, roll it between your wet hands into a round shape and the flatten it between your hands to 1/2 inch thickness, each cookie should be about 2 to 2 1/2 inches in diameter. Place it on the lined cookie sheet. Now the cookies should be placed about 2 inches apart. Your hands must be held under the cold running water before shaping each cookie.

Bake two sheets at a time, reversing them top to bottom and front to back once or twice during baking to insure even browning.

Bake for 18 to 20 minutes until the cookies are golden brown all over and spring back when gently pressed with a fingertip. Do not under bake. Use a wide metal spatula to remove the cookies, and transfer them to racks to cool. Continue to shape and bake all of the cookies. When cool, store in an airtight container with wax paper between the layers. Store at room temperature or freeze.

Yield about 40 cookies.