Gingerbread-Date Cookies

Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

Soak 1/2 cup dates in hot water in a small bowl for 10 minutes.

Meanwhile, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt in a large bowl. Stir in remaining 1 cup dates. Set aside.

Puree soaked dates with their liquid in a food processor until smooth. Add eggs, brown sugar, molasses and oil; process until creamy. Make a well in the dry ingredients. Add wet ingredients and stir until just combined. (Do not overmix.)

Separate the dough into 5 equal pieces and divide between prepared baking sheets. With dampened hands, form each piece into a 1 1/2-by-13-inch log. Sprinkle with sugar.

Bake logs, 1 sheet at a time, until golden brown and firm, about 25 minutes. Let cool on a wire rack for 10 minutes. Loosen logs with a metal spatula and slide onto rack to cool completely. Cut each log into 1-inch slices. Store in an airtight container.