2 c Flour
1 ts Cloves
1 ts Cinnamon
1 lb Dates
1 lb Candied pineapple
1 lb Candied cherries
1 lb Pecans
1/2 c Whiskey
1 ts Soda
1/4 c Hot water
1 c Sugar
2/3 c Butter
2 Eggs
Brown the flour in a pan in the oven at 300 degrees. Turn and break up any
lumps. Cool and add the cloves and cinnamon.
Chop the dates, pineapple, cherries and nuts. Add whiskey; mix and set
aside.
Cream sugar and butter until fluffy; add eggs one at a time, mixing well
after each.
Dissolve the soda in the warm water.
Sift the flour and spice mixture into a large bowl. Alternately add soda
mixture and the sugar mixture to the flour mixture, mixing well. Fold in
nuts and fruits.
Drop by teaspoonfuls onto greased cookie tins and bake at 350 degrees for
12 minutes.
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
48 Servings