Holiday Fruitcake Cookies

2 c Sifted all-purpose flour

1/2 ts Baking soda

1/2 ts Salt

1 ts Ground cinnamon

1/2 c Shortening

1 c Packed light brown sugar

1 Egg; beaten

1/3 c Buttermilk

1 pk Diced dates; (8-oz) (see

-note) 1/2 c Chopped nuts

1/2 c Chopped candied red cherries

1/2 c Chopped candied green

-cherries Recipe by: St. Louis Post-Dispatch 12/2/96 Sift together flour, baking soda, salt and cinnamon. Set aside. Beat shortening until light; add sugar and egg, beating until fluffy. Add buttermilk alternately with dry ingredients to shortening mixture; mix well. Fold in dates, nuts, and cherries. Cover bowl with plastic wrap and refrigerate dough until chilled, about 2 to 3 hours. Preheat oven to 375 degrees. Drop dough by teaspoonfuls, about 2 inches apart, onto a lightly greased cookie sheet. Bake about 8 to 10 minutes or until lightly browned. Let cool on wire racks. Note: You can substitute 8 ounces pitted dates, cut into small pieces. Tester's note: Soft, with just the right amount of fruit and nuts. Easy to do; you can make dough one evening and bake after work the next day. These moist cookies keep well. Hilda Tims, McCluer High School.
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