Fruitcake Cookies

1/2 cup butter or margarine, soft (1 stick)
1/2 cup brown sugar, packed
2 eggs, beaten
1/4 cup buttermilk
1 1/2 cups self-rising flour
1/2 teaspoon soda
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
2 cups candied cherries, chopped (1 lrg container)
1 cup candied pineapple (or a little more, 1 sm container)
2 cups candied pitted dates, chopped (buy whole and chop)
1 1/2 cups raisins (optional, Michelle and Diane don't like raisins)
3 cups pecans, chopped

Combine butter and sugar and cream until light and fluffy. Add eggs and buttermilk and cream again. Mix all dry ingredients in a separate bowl and stir into wet ingredients.

Stir in remaining ingredients (fruits and nuts).

Drop by teaspoonfuls onto greased baking sheets.

Bake at 300 degrees F for 20 minutes. I like them chewy. They don't rise much. If you like a chewy consistency cook a couple minutes less.

Makes 7 dozen cookies.

Tips: Use a HUGE BOWL!!!
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This recipe comes from Michelle S. and Diane H. They make these cookies each year for the holidays and it's become one of my favorites. It calls for alot of ingredients...but it's well worth it!