1/2 gal. sorghum or 1/2 Karo
1 qt. buttermilk
4 c. lard or Crisco
4 c. white sugar
1/2 c. baking soda
2 tsp. nutmeg
2 tsp. cinnamon
2 tsp. cloves
1/2 tsp. ginger
2 tsp. salt
6 c. pecans, chopped
2 lbs. dates
1 lb. figs
2 lbs. currants

Dice all fruit and mix together. Dissolve baking soda in buttermilk. Combine spices, sorghum, lard or Crisco and sugar together; add buttermilk. Stir in nuts and fruit. Add enough sifted flour to roll well, about 12 pounds.

Roll in several long rolls and wrap tightly in wax paper.

Refrigerate overnight. Slice and bake next day in oven at 350°F, 12 to 15 minutes.

Makes 5 gallons of cookies.