2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 tsp. (large pinch) of salt
1 teaspoon allspice
1 stick (1/4 pound) butter
1 teaspoon vanilla extract
1 cup light brown sugar, firmly packed
2 eggs
1/2 cup sour cream or plain yogurt
1 pound (2 cups, firmly packed) pitted chopped dates
2 cups chopped pecans or walnuts (about 1/2 pound)

Preheat oven to 350°F.

Cut aluminum foil to fit cookie sheets.

Combine flour, baking powder, baking soda, salt, and allspice and set aside.

In a large mixing bowl, beat butter and sugar until light and fluffy; add 1 egg at a time, beating well after each addition.

On low speed add half of the flour mixture, then the sour cream or yogurt and vanilla, and the remaining flour mixture, scraping down the bowl occasionally. Beat for about 30 seconds, or only until mixed.

With a wooden spoon, stir in the dates and the nuts.

Use a tablespoon to drop cookies onto a parchment or silicone-lined baking sheet 2 to 3 inches apart.

Bake for 18 to 20 minutes baking only until cookies are lightly golden. Be sure not to overbake! They should still be soft when done and the tops should spring lightly back when touched in the center with your fingers or the back of a spoon.

Makes 2 to 3 dozen (depends on the size of each cookie).