6 cups chopped nuts
1 pound pitted dates, chopped
1 pound candied cherries, chopped
1 pound candied pineapple chopped
3/4 cup all-purpose flour
1 stick butter or margarine
1 cup brown sugar
4 eggs
2 1/4 cup all-purpose flour
3 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp salt
3 tsp milk
1/2 cup bourbon

Place chopped nuts and fruit in a large bowl. Stir in three-quarter cup flour to coat all pieces; set aside. Cream butter and brown sugar until smooth. Add eggs, one at a time, beating well after each addition. Sift together flour, soda, spices and salt; add to creamed mixture. Add milk and bourbon and stir well. Stir in fruit and nuts. Drop by teaspoons onto oiled cookie sheets and bake at 325° F. about 10 minutes or until cookies are lightly browned. Remove from cookie sheet and cool on brown paper. These cookies freeze and keep well. Recipe makes about 10 to 12 dozen Pineapple Fruit Cookies.