In a large bowl, whisk together the flour and seasonings. To the bowl, add the dates and pecans, stirring to coat the fruit with the flour mixture. Use your hands if needed to make sure the dates are separated.

In a small bowl or measuring cup, stir together the milk and baking soda. Set aside.

In a mixing bowl, beat the butter and sugar until well blended and fluffy, about 6 minutes. To the butter mixture, add the eggs and milk mixture. Beat until well blended, scraping down the sides as needed.

Pour the wet batter over the dates and pecans. Stir to combine well.

Divide the dough into three equal portions. Place the dough on waxed paper and roll, wrapping the cookies tightly. Refrigerate for 3 hours to overnight.

When ready to bake, preheat the oven to 375 degrees. Prepare large rimmed baking sheets with parchment paper.

Slice the cookies and place 2 inches apart.

Bake for 10 minutes or until the edges are lightly browned. Allow the cookies to rest on the baking sheets for 5 minutes prior to moving to a wire rack to cool completely.

Store in airtight containers at room temperature.