1 c. shortening
2 c. brown sugar (packed)
2 eggs
1/2 c. soured milk or buttermilk
3 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. broken pecans
2 c. candied cherries, halved
2 c. cut-up dates
Pecan halves (optional)

Mix shortening, sugar and eggs well; stir in soured milk. Blend dry ingredients and stir in. Stir in pecans, cherries and dates. Chill at least one hour.

Heat oven to 400 degrees. Drop rounded teaspoonfuls about 2-inches apart on lightly greased baking sheet. Place a half of pecan on each cookie, if desired. Bake 8-10 minutes, until almost no imprint remains when lightly touched. Makes about 8 dozen cookies.