2 c. chopped dates
1/2 c. white sugar
1/2 c. water
1 c. butter
1 c. white sugar
1 c. brown sugar
3 eggs
1 tsp. vanilla
4 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. chopped nuts

Combine dates, 1/2 cup white sugar and 1/2 cup water in sauce pan. Cook stirring occasionally until mixture is the consistency of very thin jam. Cool. Cream butter, add sugars gradually, beating until light and fluffy. Beat in eggs and vanilla. Sift together dry ingredients. Add to creamed mixture, blending thoroughly. Stir in nuts and date mixture.

Drop by rounded teaspoon onto greased baking sheets. Bake at 350 degrees 12 to 15 minutes. Makes 12 dozen. A Great cookie to freeze. Freeze in tightly sealed container. Storage time: 9 to 12 months. Cookies are better if stored 2 to 3 days before eating. Flavor is better and cookies are softer.