Recipe - Christmas-Cake Cookies

16 ounce Pitted dates; coarsely
chopped
3 Colored candied pineapple
slices (4 oz), cut in thick
wedges
1 Jar candied red cherries; (4
oz) quartered
1 cn Toasted slivered almonds; (4
oz) One half Cup
1 pack Whole Brazil nuts; (2 1/2
oz) thinly cut or sliced up
2 tablespoon Sherry
1 One fourth cup Unsifted allpurpose flour
One half teaspoon Baking soda
One half teaspoon Salt
One half cup Butter or margarine;
softened
Three fourths cup Sugar
1 Whole egg

1. In medium bowl, combine dates, pineapple, cherries, almonds, Brazil
nuts, and sherry; mix well. Let stand at room temperature, 1 hour.

2. Sift flour with baking soda and salt; set aside.

3. In large bowl,with electric mixer at medium speed, beat butter, sugar,
and egg until light and fluffy.

4. with spoon, stir in flour mixture until well combined; stir in fruit
mixture.

5. Refrigerate, covered, 6 hours or overnight.

6. Preheat oven to 350 F. Lightly grease cookie sheets.

7. Drop dough by level tablespoons, 2 inches apart, onto prepared cookie
sheets. If desired, decorate with bits of candied peel.

8. Bake on middle rack of oven, 14 minutes, or just until golden brown.
Remove cookies to wire rack; cool completely.

9. Store cookies in airtight container. (A slice of bread in container
helps keep cookies moist. Replace bread often, to prevent mold.) Makes
about 5 to 6 dozen.
Posted to recipeludigest Volume 01 Number 301 by "Diane Geary"
diane@keyway.net on Nov 24, 1997