Ingredients
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1/2 c. chopped dates
1/2 c. chopped candied cherries
1/2 c. chopped candied pineapple
1/2 c. raisins
1/2 c. chopped pecans
1 (11 oz.) box pie crust mix
1/2 tsp. baking soda
1 c. sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
2 eggs
Preparation
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Preheat oven to 375 degrees. In medium bowl, combine dates, cherries, pineapple, raisins, and pecans.
Mix well. In large bowl, combine the pie crust mix, baking soda, sugar and spices. Stir to mix. Add the eggs and beat well. Stir in the fruit mixture. Mix well. Drop from a teaspoon onto ungreased cookie sheet, spacing the cookies about 2 inches apart. Bake for about 10 minutes, until light brown. Remove from the cookie sheet and place on a rack to cool completely before storing. Be careful as you remove the cookies from the cookie sheet because they are fragile while hot. They become more crispy as they cool. Makes about 3 1/2 dozen.
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