3 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 lb. pitted dates, cut up
2 c. candied red and green cherries, cut in sixths
4 slices red and green candied pineapple, cut up
1 c. white raisins
2 c. coarsely chopped pecans, plus some pecan halves for topping cookies
1 c. butter-flavored oil
1 lb. box light brown sugar
2 eggs
1/2 c. buttermilk

Sift flour, soda and salt. Use it all to dredge the fruit and nuts. Mix oil, brown sugar and eggs. Stir in buttermilk. Add flour fruit and nuts, blending well. Refrigerate overnight in an airtight container.

When ready to bake, preheat oven to 375 degrees. Drop cookie dough by rounded teaspoonfuls about 2 inches apart on lightly greased cookie sheet. Decorate each cookie with a pecan half. Bake 10 minutes. Makes about 10 dozen cookies that improve with age.