½ cup chopped candied cherries
½ cup chopped candied pineapple
½ cup chopped pecans
¾ cup chopped dates
1¾ cups self-rising flour
6 tablespoons butter or margarine, softened
¾ cup firmly packed brown sugar
1 egg, lightly beaten
1/3 cup buttermilk
Candied cherry halves

Preheat oven to 375°F.  Spray cookie sheets with non-stick vegetable spray.

In a small bowl, combine cherries, pineapple, pecans, dates, and ¼ cup flour; toss to mix well.

In a large mixing bowl, cream butter and brown sugar until light and fluffy; beat in egg.  Add remaining flour alternately with buttermilk.  Stir in fruit mixture.  Drop by tablespoonfuls, about 2-inches apart, onto prepared cookie sheets.  Press a cherry half on top of each cookie.

Bake 12 to 15 minutes or until lightly browned.  Remove from cookie sheets; cool completely on a wire rack.

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