2 c Sifted all-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 ts Ground cinnamon
1/2 c Shortening
1 c Packed light brown sugar
1 Egg; beaten
1/3 c Buttermilk
1 pk Diced dates; (8-oz) (see
-note) 1/2 c Chopped nuts
1/2 c Chopped candied red cherries
1/2 c Chopped candied green
-cherries Recipe by: St. Louis Post-Dispatch 12/2/96 Sift together flour, baking soda, salt and cinnamon. Set aside. Beat shortening until light; add sugar and egg, beating until fluffy. Add buttermilk alternately with dry ingredients to shortening mixture; mix well. Fold in dates, nuts, and cherries. Cover bowl with plastic wrap and refrigerate dough until chilled, about 2 to 3 hours. Preheat oven to 375 degrees. Drop dough by teaspoonfuls, about 2 inches apart, onto a lightly greased cookie sheet. Bake about 8 to 10 minutes or until lightly browned. Let cool on wire racks. Note: You can substitute 8 ounces pitted dates, cut into small pieces. Tester’s note: Soft, with just the right amount of fruit and nuts. Easy to do; you can make dough one evening and bake after work the next day. These moist cookies keep well. Hilda Tims, McCluer High School. —–