Makes 5 to 6 dozen

1 c. butter (2 sticks)
2 c. sugar
1 tsp. vanilla
3 eggs, unbeaten
1 tsp. baking soda
3 tsp. water
1 (8 oz.) pkg. dates, cut up
1 c. chopped walnuts
3 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground cloves
Dash of salt
2 tbsp. sugar for sprinkling

Cream together butter and sugar; add vanilla. Beat well until light and fluffy. Add eggs one at a time, beating well after each addition. Combine baking soda AND 2 teaspoons water. Blend into creamed mixture. Then use 1 more teaspoon of water to mix remaining baking soda into creamed mixture and blend well. Add nuts and dates. Sift flour, cinnamon, nutmeg, cloves and salt and add to creamed mixture. Chill several hours (or overnight) in mixing bowl.

To bake, shape dough into rolls 3/4 inch in diameter and about 10 inches long. Place 2 or 3 rolls on each buttered cookie sheet. With your fingers, flatten each roll to 1/4 inch thickness. Sprinkle lightly with sugar. Bake at 350 degrees for 8 minutes. Then rotate cookie sheet for even baking for approximately 5 minutes longer. (Thirteen minutes produces cookies--not crisp--but still soft.) Cut into diagonal slices across rolls while still warm. Remove to serving plates while still warm.