|Butter||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Pitted dates||8 Ounce (1 package)|
|Flour||3 Cup (48 tbs), sifted|
|Pumpkin spice||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
Using an electric mixer, cream together butter and 2 cups sugar. Continue beating until mixture is light and fluffy. Add eggs one at a time, beating well after each addition.
In a cup, combine baking soda and water. Mix well to break up any lumps. Pour into creamed mixture and beat.
Snip the dates into small pieces with scissors. (Snipping with scissors is easier than chopping dates with a knife.) Add dates to creamed mixture and beat.
Sift together flour, cinnamon, nutmeg, pumpkin spice, cloves, and salt. With the mixer beating, gradually add the flour mixture to the creamed mixture, being sure to combine well. Beat in nuts. Chill dough for 2 hours.
Preheat oven to 350°.
Divide dough into 6 equal parts. On a lightly floured board, form each piece of dough into a roll 10" long by 3/4" in diameter. Place 2 rolls on each ungreased cookie sheet. Flatten rolls to a 1/4" thickness. Sprinkle with sugar.
Bake at 350° for 15 minutes. Remove from oven and immediately make diagonal slices 1 1/2" apart to form fingers. Remove date fingers from cookie sheet and cool on wax paper. When cool, store in an air tight container in a cool dry place.