In a large bowl, whisk together your flour, salt, and all those warm spices.

Toss in the chopped dates and pecans. Stir them up really good so everything’s coated. Don’t be afraid to use your hands, sometimes that’s the only way to get those sticky dates separated.

In a small bowl, stir together the milk and baking soda. Set it aside and let it do its thing.

In a mixer, beat the butter and sugar about 6 minutes until it’s light and fluffy. You want it to look like sweet clouds.

Add in the eggs and that milk mixture. Beat until smooth, scraping down the sides.

Divide the dough into three portions. Roll each one up in wax paper like a log, wrap it tight, and pop it in the fridge for at least 3 hours (overnight is even better).

When you’re ready to bake, preheat your oven to 375°F. Line your baking sheets with parchment paper.

Slice the dough into cookies and space them about 2 inches apart.

Bake for 10 minutes or until the edges are just lightly golden.

Let them rest on the pan for 5 minutes before moving to a wire rack to cool.