Gather the ingredients.

Position a rack in the upper and lower third of the oven and heat to 375 F. Lightly grease two cookie sheets or line with parchment paper. Set aside.

In a medium bowl, mix the flour, baking soda, salt, nutmeg, cinnamon, and cloves, if using. Set aside.

With an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the vegetable shortening, butter, and brown sugar until light and fluffy.

Once the fats are creamed with the sugar, add the egg and cold coffee. Beat on low speed until well blended.

Little by little, add the flour mixture into the butter mixture and stir until well combined. Use low speed to make a sticky dough. Stop the mixer once you have a nice creamy consistency.

Fold in the dates and the walnuts.

Drop the cookie dough by rounded teaspoons or small cookie scoops onto the prepared cookie sheets, leaving about 2 inches between cookies. They will spread when baking.

Bake until golden, 8 to 10 minutes. Remove the cookies immediately to a cooling rack. As they cool off, the texture will get chewier.