1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-pupose flour
1 cup finely chopped almonds or pecans
1/4 teaspoon salt
powdered sugar

Preheat oven to 325F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.

Makes about 60

3 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cup granulated sugar
1 cup solid vegetable shortening
3 large eggs
1 teaspoon vanilla extract

Sift together flour, baking powder, salt and sugar. Add shortening, mixing witha fork. Add eggs and vanilla, stirring until well incorporated. Chill dough for several hours or overnight. Pre-heat oven to 375 F. Roll out chilled dough thinly on a floured surface. Cut with cookie cutters and bake on ungreased cookie sheet for about 8 minutes or until lightly golden in color.

1 cup dates, pitted and chopped
1/2 cup granulated sugar
3/4 cup water
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 cups rolled oats
1/2 teaspoon salt

Preheat oven to 350F. In a small saucepan over low heat, mix dates, sugar and 1/2 cup of water. Stir occasionally for 15 minutes, or until thick and smooth. Cream together butter and brown sugar. Mix together flour, baking soda, and salt. Add flour to butter mixture and mix well. Add the oatmeal and mix well. Add 2 to 4 tablespoons of water. Form dough into a ball and refrigerate for 15 minutes. Roll dough to 1/8" thickness and cut into 2" rounds. Place 1/2 of the rounds on cookie sheets. Spoon date mixture in the center of each round and top with another round. Press edges firmly together. Bake 15 minutes or until browned.