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| 1 3/4 Tasse | all-purpose flour Sifted |
| 1/2 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1/2 Tasse | Butter or margarine, softened |
| 1 Tasse | Light brown sugar; firmly packed |
| 1 gross | egg |
| 1/4 Tasse | Sour milk or buttermilk |
| 1/4 x ca. 450 g | Candied pineapple; chopped |
| 1/4 x ca. 450 g | Candied cherries; chopped |
| 3/4 Tasse | dates pitted, chopped |
| 3/4 Tasse | nuts chopped |
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Heat oven to 375 degrees. Lightly grease cookie sheets with unsalted shortening. Sift together flour, baking soda and salt. Work butter in a bowl until creamy. Add sugar and beat until blended. Add egg and beat well. Add dry ingredients alternately with milk and beat well after each addition. Stir in fruits and nuts. Drop slightly rounded teaspoonfuls of dough 2 inches apart on prepared cookie sheets. Bake 12-15 minutes, until edges are lightly browned. Remove cookies to wire cake racks and cool. Makes 6-7 dozen cookies.
From Florence Pekar,
Redbook, Dec 1972, "The Great
Christmas Cookie-Swap Cookbook"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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