Step 1

In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar on low speed until well combined, about 2 minutes.

Step 2

Add the eggs, one at a time, and beat until they are thoroughly incorporated, about 30 seconds per egg.

Step 3

After the last egg has been added add the vanilla and stir to mix. The mixture may look slightly broken at this stage. This is normal.

Step 4

Add the flour, baking soda, and salt. Mix on low speed until the flour is almost absorbed by the butter.

Step 5

Then add the pecans and dates and mix until everything is well distributed. Cover the dough with plastic and chill for at least 2 hours or overnight.

Step 6

Heat the oven to 350°F and line two baking sheets with baking parchment. Scoop the chilled dough by rounded tablespoons onto the prepared baking sheet leaving at least 2 inches between each cookie to allow for spread.

Step 7

Bake for 8-10 minutes, or until the cookie is puffed, looks dry all over, and the edges are golden brown. Remove from the oven and cool for 5 minutes on the pan before transferring to a wire rack to cool completely.