Christmas Fruitcake Cookies

• 1-8 oz pkg chopped dates
• 2 cups coarsley chopped, toasted pecans
• 8 oz (1 cup) chopped candied cherries
• 8 oz (1 cup) chopped candied pineapple
• 1 cup softened butter
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/2 cups sifted flour/ divided use
• 1 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon soda
• 1 teaspoon salt

1. Mix dates, pecans, cherries, and pineapple. Dredge with 1/2 cup flour and set aside.
2. In large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
3. Mix remaining 2 cups flour, cinnamon, nutmeg, soda and salt.
4. Add flour to creamed mixture, then add fruit and nuts mixutre and mix well.
5. Drop by teaspoons on to ungreased cookie sheet. Bake at 350 degrees for 10 minutes or until brown. Remove from oven and let cool for about two minutes, then remove cookies to cooling tray to cool completely.
6. Put cookies into plastic containers and cover lightly with a kitchen towel and allow to mellow for at least one day to develop the flavors.

dates, coarsley, candied cherries, candied pineapple, butter, sugar, eggs, vanilla, cinnamon, freshly grated nutmeg, soda, salt

Taken from www.epicurious.com/recipes/member/views/christmas-fruitcake-cookies-1213175 (may not work)