8 ounces candied green pineapple, chopped
2 8-ounce packages chopped dates
2 cups chopped pecans
1½ cups self-rising flour
¼ cup butter or margarine, softened
½ cup sugar
2 eggs
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1½ tablespoons milk
3 tablespoons bourbon

In a medium bow, combine fruits and pecans; dredge in 1 cup flour.  Set aside.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in flour and spices.  Stir in milk and bourbon.  Add fruit mixture; stir until well combined.  Cover; chill the dough for at least 1 hour.

Preheat oven to 300°F.  Lightly spray cookie sheets with non-stick vegetable spray.

Drop dough, 2-inches apart, by heaping teaspoonfuls onto prepared cookie sheets.

Bake 20 to 25 minutes or until lightly browned.  Remove from cookie sheets; cool completely on a wire rack.

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