Refrigerator cookies

Cream together the butter and egg in a large mixing bowl until well combined and light in color.

Stir in the vanilla extract, then add the baking powder and salt, mixing until evenly distributed.

Fold in the flour gradually, stirring just until combined—do not overmix.

Mix in the chopped dates, shredded coconut, and walnuts until evenly incorporated throughout the dough.

Divide the dough into 2 equal portions and shape each into a log approximately 2 inches in diameter on plastic wrap or parchment paper.

Wrap each log tightly and refrigerate for at least 4 hours or up to 3 days.

Preheat the oven to 375°F (190°C).

Remove one log from the refrigerator and slice into 1/4-inch-thick rounds using a sharp knife.

Arrange the slices on an ungreased baking sheet, spacing them about 1 inch apart.

Bake for 10-12 minutes until the edges are lightly golden and the centers are just set.

Transfer the cookies to a wire rack to cool completely before serving.