1 c. candied cherries, chopped fine
1 c. candied pineapple, chopped fine
1 c. raisins
1 c. dates, chopped fine
3 c. pecans, coarsely chopped
1/4 c. butter
1/2 c. brown sugar
2 eggs
2 tbsp. milk
1/4 c. dry sherry (or white vermouth)
1 1/2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. nutmeg

Preheat oven to 250 degrees, these are baked in a very slow oven.

In a medium bowl cream butter and sugar until fluffy. Stir in eggs, milk and wine. Mix well.

Sift flour with baking soda, allspice, cloves and nutmeg. Add half of this to the creamed mixture, mixing well. Blend the other half with the fruits and nuts; then stir them into the batter.

Drop the mixture in 2 tablespoon size mounds on an ungreased cookie sheet, 2 inches apart. Wet your fingers or the back of a spoon and flatten the top of each cookie. Keep the cookie round. Bake at 250 degrees for 30 to 35 minutes or until edges are browned but the top is still moist. Makes approximately 3 dozen.