1 1/2 c. sifted Martha White Self-rising Flour
1/2 tsp. baking soda
1/2 tsp. allspice
1/2 c. brown sugar, firmly packed
1/2 c. butter
2 eggs
1/4 c. milk
1 c. candied cherries, chopped
1 c. dates, chopped
1 c. (3 slices) candied pineapple, chopped
1/3 c. raisins
3 c. nuts, chopped

Preheat oven to 350 degrees. Lightly grease baking sheet; set aside. Combine flour, baking soda, and allspice in bowl; set aside. Cream brown sugar and butter until light and fluffy. Add eggs; blend well. Alternately beat in flour mixture and milk, blending well after each addition, and scraping bowl with rubber spatula. Add fruit and nuts; blend well. Drop by teaspoonfuls onto prepared baking sheet. Bake 10 to 12 minutes, or until golden brown. Transfer to wire racks to cool. Makes about 50 cookies