This is on my families "must bake for the holidays" cookie list. This recipe was given to my mother in the 1950's and we haven't changed a thing except we now use white wine instead of red. The red wine would make the cookies a not so nice looking color which was a turn off, but with the white, they come out perfect. It sounds complicated, but once you have your ingredients prepped, it's easy. I usually chopped the dates and walnuts (or you can buy them already chopped) before I start which helps to cut back the time. The type of white wine really doesn't matter much. I use a nice white Rhine or Sauterne cooking wine, but I think anything goes. You will get a lot of cookies. I usually get at least 6 plus dozen per batch.