1 pound chopped dates
4 ounces candied pineapple
4 ounces candied red cherries
½ cup slivered almonds
½ cup thinly sliced Brazil nuts
2 tablespoons sherry
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup butter or margarine, softened
¾ cup sugar
1 egg

In a medium bowl, combine fruits and nuts; add sherry, mixing well.  Let stand at room temperature for 1 hour.  In a medium bowl, combine flour, baking soda, and salt; set aside.

In a large mixing bowl, beat butter, sugar, and egg until light and fluffy.  Stir in flour mixture until well combined; stir in fruit-nut mixture.  Cover; refrigerate overnight.

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

Drop dough by level tablespoonfuls, 2-inches apart, on prepared cookie sheets.

Bake for 14 minutes or until golden brown.  Remove from cookie sheets; cool on a wire rack.

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