3 eggs
1 c. honey
grated rind of 1 lemon (about 2 tsp.)
1/4 tsp. salt
1 c. regular all-purpose flour
1 tsp. double-acting baking powder
1 pkg. (8 oz.) chopped dates
1 c. chopped pecans or walnuts
Confectioners' sugar

1. Preheat oven to slow (325 degrees).

2. In mixing bowl, beat eggs until light and foamy.

3. Add next 3 ingredients and mix well.

4. Mix flour and baking powder and add with dates and nuts to first mixture. Mix well.

5. Grease 13 x 9 x 2-inch baking pan and line bottom with waxed paper.

6. Spread batter in pan and bake about 40 minutes.

7. Let stand a few minutes, then loosen around edges with small knife.

8. Turn out on board and pull off paper; cool.

9. Wrap in foil, seal and let ripen in cool place several days.

10. Cut lengthwise in 1/2 inch strips, then crosswise 4 times to form bars about 2 x 1/2-inch. Makes about 96.

To Store: Store in airtight container. Just before serving, roll in or sprinkle with confectioners' sugar. Good keepers and shippers. (Omit confectioners sugar when shipping.)