Butter: Place butter in a microwave safe bowl and heat in 10 second bursts, until butter is soft but not melted.
Wets: In a large mixing bowl, beat together softened butter and sugars. Add the egg and almond extract, beating briefly to combine.
Dries: In a separate bowl, stir together flour, baking soda, and salt.
Combine: Add dry ingredients to the bowl with the wets, folding to combine. Fold in chopped dates, pecans, and almonds.
Bake: Roll the dough into 18 large balls and place on a parchment lined baking sheet. Bake for 8 to 10 minutes, until cookies look puffy and just barely golden (do not over bake).
Squish: While cookies are still soft, lightly flatten each with a spatula. Allow to cool before removing from the sheet and serving.
Notes
Store in an airtight container in the fridge or at room temperature for 5 to 7 days.