1 3/4 c. sugar
1/2 c. butter, softened
3 eggs, beaten
3 c. flour
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
1/4 c. rum
2 lbs. dates, chopped
1/2 lb. candied cherries, chopped
1/2 lb. candied pineapple, chopped
1 lb. pecans, chopped

Cream sugar and butter; add eggs and beat. Mix dry ingredients together. Save 1/2 cup of the flour to coat the fruit and nuts. Add mixed dry ingredients and vanilla with creamed mixture; beat until well blended. Add the fruit and nut mixture; mix well. Drop by tea-spoonful onto greased cookie sheet. Bake in 375 degree oven for 10 minutes. Makes about 20 dozen. Store in a air-tight container. Put a slice of white bread on top of cookies when stored, this will keep them fresh and soft. When the bread becomes hard, remove and replace with a fresh slice.