Ingredients

3 cups (750 mL) chopped pecans
8 ounces (250 g) candied pineapple, chopped
1 cup (250 mL) chopped dates
4 ounces (125 g) candied red cherries, chopped
4 ounces (125 g) candied green cherries, chopped
1 1/2 cups (375 mL) all-purpose flour  
1/2 teaspoon (2 mL) each ground cinnamon, cloves, nutmeg
1/4 teaspoon (1 mL) each baking soda, salt
1/2 cup (125 mL) butter or margarine, softened
1 cup (250 mL) packed brown sugar
2 eggs
1/3 cup (75 mL) orange juice
1 1/2 tablespoons (22 mL) milk
 

Directions

Prepare fruit and toss together to combine. Measure flour and use 1/2 cup (125 mL) to dredge fruit. In a separate bowl, combine remaining flour with cinnamon, cloves, nutmeg, baking soda and salt.

In large mixer bowl, thoroughly cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with combined orange juice and milk, beginning and ending with flour mixture.

Use a wooden spoon to stir in fruit mixture. Drop by rounded teaspoonfuls onto foil-lined and lightly greased cookie sheets. Bake at 350ºF (180ºC) for 10 to 12 minutes, or until set. Makes about 100 cookies.