1 3/4 c Sifted all-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Butter or margarine;
-softened
1 c Light brown sugar; firmly
-packed
1 lg Egg
1/4 c Sour milk or buttermilk
1/4 lb Candied pineapple; chopped
1/4 lb Candied cherries; chopped
3/4 c Chopped; pitted dates
3/4 c Chopped nuts
Heat oven to 375 degrees. Lightly grease cookie sheets with unsalted
shortening. Sift together flour, baking soda and salt. Work butter in a
bowl until creamy. Add sugar and beat until blended. Add egg and beat well.
Add dry ingredients alternately with milk and beat well after each
addition. Stir in fruits and nuts. Drop slightly rounded teaspoonfuls of
dough 2 inches apart on prepared cookie sheets. Bake 12-15 minutes, until
edges are lightly browned. Remove cookies to wire cake racks and cool.
Makes 6-7 dozen cookies.
FROM FLORENCE PEKAR,
REDBOOK, DEC 1972, “THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK”
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
72 Servings