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Ingredients
- 16 ounce Pitted dates, coarsely minced
- 3 x Colored candied pineapple slices (4 ounce), cut in thick wedges
- 1 jar candied red cherries, (4 ounce) quartered
- 1 can Toasted slivered almonds, (4 ounce) 1/2 C.
- 1 pkt Whole Brazil nuts, (2 1/2 ounce) thinly sliced
- 2 Tbsp. Sherry
- 1 1/4 c. Unsifted all-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 c. Butter or possibly margarine, softened
- 3/4 c. Sugar
- 1 whl egg
Directions
- 1. In medium bowl, combine dates, pineapple, cherries, almonds, Brazil nuts, and sherry; mix well. Let stand at room temperature, 1 hour.
- 2. Sift flour with baking soda and salt; set aside.
- 3. In large bowl,with electric mixer at medium speed, beat butter, sugar, and egg till light and fluffy.
- 4. with spoon, stir in flour mix till well combined; stir in fruit mix.
- 5. Chill, covered, 6 hrs or possibly overnight.
- 6. Preheat oven to 350 F. Lightly grease cookie sheets.
- 7. Drop dough by level Tbsp., 2 inches apart, onto prepared cookie sheets. If you like, decorate with bits of candied peel.
- 8. Bake on middle rack of oven, 14 min, or possibly just till golden.
- Remove cookies to wire rack; cold completely.
- 9. Store cookies in airtight container. (A slice of bread in container helps keep cookies moist. Replace bread often, to prevent mold.)
- Makesabout 5 to 6 dozen.
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