These are old fashioned cookies that store well, much as a fruitcake does. They are not difficult to make, but do get a comfortable seat for all the chopping! 

1/2 cup butter flavored Crisco

1/2 cup softened butter

2 cups packed brown sugar

2 room temp. eggs

1/2 cup buttermilk or sour milk

3 & 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

1 & 1/2 cup broken, not chopped, pecans

1 cup chopped red candied cherries

1 cup chopped green candied cherries

2 cups, chopped, pitted, dates

Preheat oven to 400 degrees.

Mix the Crisco, butter, suger, and eggs well. Stir in the buttermilk. 

In another bowl, whisk together the flour, soda, and salt. Stir the dry ingredients into the sugar mixture.

Next, add pecans, dates, and cherries. This is better accomplished with a large, sturdy spoon or spatula.

Next important step!  CHILL!  Do not skip chilling for this very soft cooky dough. My favorite method of chilling is the ice bowl method.

Fill a very large bowl half way with ice, and nestle the dough bowl inside it. Even the softest cooky doughs will stay chilled and workable with this method.

Use a cooky scoop, and drop onto parchment paper lined cooky sheets. My preferred sheets are insulated, covered with parchment. This makes for a perfect cooky bottom.

A dozen cookies per sheet, and bake about 8-10 minutes, until lightly golden brown as shown in the picture. Cool on the sheet for 4 minutes, then remove to wire rack to cool completely.

Happy homemaking!

sage