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1
Preheat oven to 325 degrees F. Coat a 9-inch square baking pan with nonstick spray.
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2
Place dates and flour in food processor.
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3
Pulse to combine, then process until dates are finely chopped.
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4
Scrape mixture into a large bowl.
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5
Add nuts to food processor and pulse until finely chopped.
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6
Add date-flour mixture back to processor along with baking powder and salt and quickly pulse to break up sticky dates and create a uniform mixture.
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7
In a large bowl with an electric mixer on high speed, beat eggs, granulated sugar, and vanilla together until light and creamy, about 2 minutes.
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8
Add about one third of date-flour mixture and mix on low speed.
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9
Gradually add remaining date-flour mixture, mixing just until blended.
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10
Scrape into baking pan, spreading evenly.
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11
Bake until an even light golden brown all over, about 40 minutes; toothpick inserted in center should come out clean.
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12
Place pan on rack to cool for 5 minutes.
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13
Cut into 36 bars (6 x 6) while still warm.
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14
Place confectioners sugar in a small bowl.
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15
Roll each square in it to coat completely while still warm, shaping the squares into rough barrel shapes as you go.
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16
Each cookie will be a unique, rustic shape.
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17
Place each cookie on rack to cool completely.
