1 1/4 c. all-purpose flour
1/2 tsp. baking powder
3/4 c. butter
1 egg
1 (8 oz.) pkg. chopped dates
Orange Cream Cheese Icing
1/4 tsp. salt
3/4 c. sugar
2 tsp. grated orange peel
1 c. chopped pecans

Preheat oven to 325 degrees. Grease a 13 x 9 x 2 inch baking pan. Sift together flour, baking powder and salt. Set aside.

Melt butter in large saucepan over low heat. Remove from heat and stir in sugar, egg, flour mixture, orange peel, dates and pecans. Mix well after each addition. Spread batter into prepared pan. Bake 25-30 minutes or until lightly browned and edges begin to pull away from sides of pan. Cool completely on wire rack. Frost with Orange Cream Cheese Icing. Store covered in refrigerator. Cookies freeze well. Makes 36 (1 x 3 inch) bars.

ORANGE CREAM CHEESE ICING:

3 oz. softened cream cheese
1 c. sifted confectioners' sugar
1 tsp. grated orange peel

Combine in small mixing bowl; blend well.