Marie R. Winters
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

Cream:

• 1 cup butter or oleo
• 2 cup sugar

Beat until light and fluffy. Add 3 eggs and mix well. Combine 2 teaspoons water and 1 teaspoon baking soda, mix and blend into mixture. Add 1 (8 ounce) package dates, cut up.

Sift Together:

• 3 cup flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp ground cloves
• Dash salt

Add gradually to creamed mixture. Blend in 1 cup chopped pecans or walnuts. Chill several hours.

On lightly floured board shape into rolls 10 inches long and 3/4 inches in diameter. Place 2 rolls on each cookie sheet and with fingers flatten to 1/4 inch thickness. Sprinkle with sugar. Bake 15 to 18 minutes in a 350 degree oven. While hot make diagonal slices 1 1/2 inches apart to form bars. Cool on wire rack. Make 5 to 6 dozen. You can store dough in the refrigerator and use when you want them. Place dough in plastic bag.