Instructions: Preheat oven to 375 degrees.

Grease a 9-by-13-inch pan.

Place eggs in large bowl. Add salt and almond extract. Beat until light.

Gradually beat in sugar and corn syrup. Add dates and nuts; mix well. Sift flour. Fold into other ingredients. Pour into pan.

Bake for 20 to 25 minutes. Remove from oven; while still hot, cut into 1 1/2-inch squares. (If necessary, discard squares from the four corners of the pan; that portion may be too hard.) Shape at once into small balls, taking care not to burn your hands. Roll in powdered sugar, or put sugar and cookies in a paper bag and shake.

Yield: 3 dozen cookies. Testers note: Moist cookie with a nice texture from the chopped nuts.

Nancy Ayres, East Alton-Wood River High School.

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