6 c. shelled pecans, finely chopped
16 oz. candied pineapple, finely chopped
16 oz. white raisins, finely chopped
16 oz. candied cherries, finely chopped
8 oz. dates, finely chopped
3/4 c. flour
1 stick butter
1 1/2 c. light brown sugar
4 eggs
2 1/2 c. flour
1 tsp. cinnamon
1 tsp. salt
5 tbsp. milk
1/2 c. bourbon

Dredge fruits and nuts with 3/4 cup of flour. Set aside. Cream together butter and brown sugar until light and fluffy. Beat in eggs, then the remaining ingredients. Add the fruit and nut mixture and mix well. Drop by rounded teaspoons onto greased cookie sheet. Bake at 325 degrees for 12-15 minutes. Makes 18 dozen cookies.