Recipe submitted by Jackie Parks, Gillsville.
½ cup shortening
1 cup light brown sugar, firmly packed
1 large egg
¼ cup buttermilk
2 cups all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup dates, chopped
1 cup pecans, chopped
1 cup candied cherries, chopped
5 dozen pecan halves (optional)
Combine shortening, light brown sugar and egg in a large bowl. Stir in buttermilk. Combine baking soda, baking powder and salt. Stir in dates, pecans and cherries. Cover and chill 1 hour.
Drop dough by rounded teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a pecan half, if desired. Bake at 375 degrees for 10 minutes or until lightly browned. Remove to wire racks to cool.