The original of this recipe appeared in the December 2007 issue of Georgia Magazine and my family liked the cookies so much I have made at least one batch every Christmas season since.
1 stick butter, melted
1 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cup self-rising flour
1 teaspoon cinnamon
1 scant teaspoon baking soda
8 ounces candied red or green cherries, chopped
8 ounces candied pineapple, colored or clear, chopped
4 ounces chopped dates
3 cups chopped pecans
In large bowl, cream butter and sugar; add egg and mix well.
Stir in vanilla.
Mix together flour, cinnamon and soda; add candied fruit, dates, and nuts.
Mix all together (dough will be stiff; may have to mix with your hands).
Drop by teaspoonfuls on a parchment lined cookie sheet.
Bake in a 325ºF oven for 15 minutes.
Makes 80 cookies, enough to share or freeze.