1/4 c. butter
1/2 c. brown sugar
1 1/2 tbsp. milk
2 eggs, well beaten
1 1/2 c. cake flour
1 1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 lb. candied cherries
1/2 lb. candied pineapple
1 lb. dates
1 lb. pecans
4 tbsp. liquor

Cream sugar and butter. Add well beaten eggs and milk. Stir in dry ingredients that have been sifted together. Mix thoroughly. Pour batter over chopped fruit and nuts. Last, stir in liquor. Drop onto well greased cookie sheet and bake 20 minutes at 300 to 325 degrees. Cool and store in cookie container. Best after a couple of days.