½ cup butter or margarine, softened
½ cup firmly packed brown sugar
½ teaspoon ground cinnamon
1 large egg
1 teaspoon vanilla extract
1¼ cup self-rising flour
1 8-ounce package pitted dates, quartered
1 cup diced candied pineapple
1 cup candied cherries, halved
1½ cups chopped mixed nuts
Corn syrup

Preheat oven to 350°F.  Arrange 48 foil petit-four baking cups on cookie sheets.

In a large mixing bowl, cream butter, sugar, and cinnamon until light and fluffy.  Add egg and vanilla; beat until well blended.

In a medium bowl, mix flour, dates, pineapple, and cherries.  Stir fruit mixture into creamed mixture until blended.  Drop small spoonfuls into baking cups.

Bake 12 to 15 minutes, just until set and tops look dry.  Remove from cookie sheets; cool on a wire rack.

In a small saucepan, warm corn syrup.  With a small brush, paint the top of each cookie.

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