1
In another bowl, sift together the all-purpose flour, baking soda, and ground cinnamon. Gradually add this dry mix to the creamed mixture.
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2
Stir in the milk, chopped dates, and chopped pecans until everything is evenly distributed. Cover the dough and chill in the refrigerator for 30 minutes.
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3
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Drop small spoonfuls of dough onto the baking sheet, leaving space between each cookie.
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