16 oz Pitted dates; coarsely
-chopped
3 Colored candied pineapple
-slices (4 oz), cut in thick
-wedges
1 Jar candied red cherries; (4
-oz) quartered
1 cn Toasted slivered almonds; (4
-oz) 1/2 Cup
1 pk Whole Brazil nuts; (2 1/2
-oz) thinly sliced
2 tb Sherry
1 1/4 c Unsifted all-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Butter or margarine;
-softened
3/4 c Sugar
1 Whole egg
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 until light and fluffy.
4. with spoon, stir in flour mixture until well combined; stir in fruit
mixture.
5. Refrigerate, covered, 6 hours or overnight.
6. Preheat oven to 350 F. Lightly grease cookie sheets.
7. Drop dough by level tablespoons, 2 inches apart, onto prepared cookie
sheets. If desired, decorate with bits of candied peel.
8. Bake on middle rack of oven, 14 minutes, or just until golden brown.
Remove cookies to wire rack; cool completely.
9. Store cookies in airtight container. (A slice of bread in container
helps keep cookies moist. Replace bread often, to prevent mold.) Makes
about 5 to 6 dozen.
Yields
1 Servings