Ingredients

1, ten-ounce package finely chopped dates

1 teaspoon grated orange rind

1 Tablespoon orange juice

1 cup salted butter, softened

1 ½ cups Imperial granulated sugar

1 large egg

1 teaspoon vanilla extract

2 ½ cups all purpose flour

1 ½ teaspoon baking powder

½ teaspoon salt

1 cup finely chopped toasted pecans, divided

Instructions

Line a 9 x 5 x 3 loaf pan with foil.  Allow foil to extend over edges.  Set aside.

In small mixing bowl, combine finely chopped dates, grated orange rind and orange juice and mix well; set aside.  In large mixing bowl, cream butter for about 3 minutes.  Gradually add sugar, beating until well blended.  Add egg and vanilla extract and beat well.  In mixing bowl, combine flour, baking powder & salt; whisk together.  Gradually add to butter mixture beating just until blended.  Divide dough into 3 parts.  Knead ½ cup toasted and chopped pecans to one portion of dough. Press into prepared pan.  Knead date mixture into second dough portion.  Press into pan on top of first dough.  Knead remaining ½ cup toasted and chopped pecans in remaining dough part.  Press on top of date nut mixture.  Bring foil up over sides and cover.  Chill for at least 2 hours.  Invert loaf pan onto a cutting board.  Remove foil and and cut lengthwise into 4 sections.  Cut each section of dough crosswise into ¼ inch slices.  Place slices 1 ½ inch apart on lightly greased cookie sheets.  Bake at 350 degrees for 9 – 10 minutes.  Cookies will be lightly browned.  Do not overbake.  Cool slightly.  Remove to wire rack to cool completely.  Makes about 8 dozen.