In a bowl, stir together granulated sugar, flour, salt, dates, and pecans.
Beat eggs to blend, then add to sugar mixture and stir until well mixed.
Spread cookie dough level in an oiled 8- or 9-inch square pan.
Bake in a 350° oven just until very light brown on top, 16 to 18 minutes.
Cool on a rack for 5 minutes. Cut into 36 squares. With a wide spatula, remove squares from pan; roll each into a ball, then coat with powdered sugar.
Serve, or store airtight up to 1 day. Freeze to store longer.
Nutritional analysis per cookie.