Ingredients

• 6 tablespoons (3/4 stick) unsalted butter or margarine, at room temperature
• 1/2 cup sugar
• 1 egg yolk
• 1/4 cup fresh orange juice
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons grated orange zest
• 3/4 cup pitted, chopped dates
• 1/2 cup walnuts or pecans, chopped
• 3/4 cup walnut or pecan halves for decoration

Instructions

1. Cream butter on medium speed. Add sugar and continue beating until light, about 2 minutes. Stir in egg yolk and juice. Whisk together flour, baking powder, and salt, then stir into batter. Stir in orange zest, chopped dates, and chopped nuts. Dough should be stiff but workable.
2. Gather dough in a ball and wrap in plastic wrap or aluminum foil. Refrigerate for 30 minutes.
3. Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
4. Break off enough dough to make a 3/4-inch ball. Roll it between your hands to shape. Set cookie balls 2 inches apart on cookie sheet. Press a walnut or pecan half firmly into top of each cookie.
5. Bake in the center of the oven for 15 to 20 minutes or until edges begin to brown. Let cookies stand on cookie sheets for 2 minutes, then remove to a wire rack to cool.