Ingredients

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1-1/2 cups (rounded) all-purpose flour
• 1/3 teaspoon salt
• 1/2 teaspoon baking soda
• 4 ounces red candied cherries, halved
• 4 ounces candied pineapple, diced
• 1-1/2 cups dates, finely cut
• 1/2 cup broken walnuts
• 1/2 cup broken pecans
• 1/2 cup whole hazelnuts

 

Directions

• In a bowl, cream butter, sugar, egg and vanilla. Sift together flour, salt and soda; add to creamed mixture. Stir in fruits and nuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 325° for 15 minutes. Store tightly covered; cookies are best after a few days. Yield: 3-1/2 dozen.

 

 

Ingredients

• 6 cups chopped pecans (about 1-1/2 pounds)
• 2 cups graham cracker crumbs
• 1-1/2 cup raisins
• 1-1/4 cups chopped candied cherries (about 1/2 pound)
• 1-1/4 cups chopped candied pineapple (about 1/2 pound)
• 4-1/2 cups miniature marshmallows
• 1/2 cup evaporated milk
• 1/4 cup butter, cubed
• 1-1/2 cups flaked coconut

 

Directions

• In a large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple. In a large saucepan, combine marshmallows, milk and butter. Cook over low heat, stirring constantly, until melted.
• Pour over pecan mixture and mix well. Shape into 1-in. balls and roll in the coconut. Yield: 7-8 dozen.