Date Nut cookies 1 pound pitted dates, chopped 8 ounces candied pineapple, chopped (about 1 2/3 cups) 1 1/2 cups coarsely chopped Brazil nuts 2 cups blanched slivered almonds, lightly toasted 2 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/2 cups sugar 2 large eggs Preheat oven to 400°F. Line cookie sheets with parchment. Combine fruit and nuts in bowl. Add 1/2 cup flour and mix to separate pieces. Combine remaining 2 cups flour, baking soda, cinnamon and salt in small bowl. Beat butter in large bowl until light. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Fold dry ingredients into butter mixture. Mix in fruits and nuts. Drop dough by rounded tablespoonfuls onto prepared cookie sheets, spacing 1 inch apart. Bake until cookies are golden brown, about 10 minutes. Cool 2 minutes on cookie sheets. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container.) -------------------------------------------------- Fig and date cookies 1 cup firmly packed dried figs (as soft as possible) 1 cup firmly packed pitted dates 1/3 cup water 1/2 cup plus 2 tablespoons granulated refined sugar 1 3/4 cups all-purpose flour 1 tablespoon ground anise seeds 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 4 ounces cream cheese 1 teaspoon vanilla 1 large egg yolk 1/4 cup granulated raw sugar (turbinado or Demerara) In a blender puree figs and dates with water and 2 tablespoons refined sugar. In a bowl whisk together flour, anise, baking powder, baking soda, and salt. In another bowl with an electric mix-er beat together butter, cream cheese, and remaining 1/2 cup refined sugar until light and fluffy. Add vanilla, yolk, and flour mixture and beat until a dough forms. Form dough into a disk. Chill dough, wrapped in wax paper, 1 hour, or until firm enough to handle. On a lightly floured sheet of wax paper with a floured rolling pin roll out dough into a 13- by 10-inch rectangle, about 1/3 inch thick. Drop fig mixture by spoonfuls onto dough and gently spread an even layer over dough. Starting with a long side, roll dough jelly-roll fashion into a 13-inch log, using wax paper as a guide. Roll log in raw sugar to coat. Chill log, wrapped in wax paper, 4 hours, or until firm. (After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours. The baked cookies keep in airtight containers at room temperature for four days.) Preheat oven to 350° F. and lightly butter 2 baking sheets. Cut log into 1/3-inch-thick rounds and arrange about 2 inches apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 13 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days. ----------------------------------------------- And now for something completely different:-) Date Rugelach For dough 2 sticks (1 cup) unsalted butter, softened 8 ounces cream cheese, softened 3 cups sifted all-purpose flour (sift before measuring) 1/2 teaspoon salt For filling 8 ounces pitted dates (about 1 1/3 cups) 1/2 cup walnuts 1/2 cup granulated sugar 1 teaspoon cinnamon 1/4 teaspoon vanilla Confectioners' sugar for rolling out dough Make dough: In a food processor blend butter and cream cheese until smooth. Add flour and salt and pulse just until mixture forms a ball. Form dough into a log. Chill dough, wrapped well in plastic wrap, at least 4 hours and up to 1 day. Make filling: Finely chop dates and walnuts and in a bowl with your hands toss together dates, walnuts, sugar, cinnamon, and vanilla until combined well. Preheat oven to 350°F. Cut dough crosswise into 8 equal pieces and work with 1 piece at a time, keeping remaining pieces covered and chilled. On a work surface sprinkled with confectioners' sugar using a rolling pin dusted with confectioners' sugar, roll out piece of dough into an 8-inch round. Cut round into 8 wedges, keeping round intact. Sprinkle 1/3 cup filling in a ring around outer portion of round, leaving a 1-inch border around edge, and press filling gently into dough. Working with 1 wedge at a time, fold outer edge of pastry over filling and roll up filling in pastry, jelly-roll fashion, folding sides under pastry to enclose filling. Transfer rugelach, as formed, pointed ends down, to ungreased baking sheets. Make more rugelach in same manner. Bake rugelach in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 15 to 20 minutes total. Transfer rugelach to racks to cool completely. Rugelach keep in an airtight container at room temperature 3 days.

I just saw one that I got from my ex mother in law I think it was on the kelloggs website. It has dates, sugar, an egg and vanilla. (There could be something else) But you cook the dates down and then put rice krispies in and let it cool. Then you roll into little balls and roll in cocanut and you're done. Actually whan I think of it I've seen the recipe on other sites too but with different names.