These drop cookies are similar to fruit cake, and they keep very well for a long period of time.

INGREDIENTS | YIELDS 72 COOKIES

• 1 cup unsalted butter
• 2 cups brown sugar
• 2 eggs
• 1 tablespoon rum or brandy, optional
• ½ cup buttermilk
• 3½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups halved candied cherries
• 2 cups chopped dates
• 1½ cups chopped pecans
• 72 pecan halves

1. Cream butter and sugar until light. Add eggs, rum or brandy (if using), and buttermilk.

2. Sift dry ingredients together; stir into butter mixture. Fold in fruit and pecans. Chill one hour.

3. Preheat oven to 350°F. Line a baking sheet with parchment.

4. Drop by teaspoon onto parchment. Gently press a pecan half in center of each cookie.

5. Bake 8–10 minutes. Allow to cool completely.