Instructions: Cream butter, egg and vanilla until mixed and fluffy. Beat in dry ingredients gradually mixing well after each addition. Mix in dates, coconut and 1/ c of the nuts. Form dough into two 1-1/2 inch logs. Roll logs into remaining nuts (1/4 c each). Wrap in waxed paper and chill (or freeze) until firm enough to slice. Preheat oven to 350 degrees. Slice cookies 1/4 inch thick and place on a nonstick cookie sheet. Bake 10-12 minutes until light golden brown. Cool on wire racks.

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