1 c. chopped dates
1/2 c. chopped nuts
1 can (14 oz.) Eagle Brand milk
4 doz. buttery flavored salted crackers

Cook dates and milk in top of double boiler until very thick, stirring frequently. Remove from heat and add nuts. Spoon 1 teaspoon of mix onto middle of salted side of cracker. Put crackers on jelly roll pan, as they will slide off cookie sheet easily. Bake in a preheated 350 degree oven for 5 minutes. Cool on pans. Ice lightly the top with the following icing.

ICING:

1 c. powdered sugar
2 tsp. butter
1/2 tsp. vanilla

Enough milk to make a spreadable consistency. Freezes well. Makes 48 cookies.