1. In medium bowl, combine dates, pineapple, cherries, almonds, Brazil nuts, and sherry; mix well. Let stand at room temperature, 1 hour. 2. Sift flour with baking soda and salt; set aside. 3. In large bowl,with electric mixer at medium speed, beat butter, sugar, and egg until light and fluffy. 4. with spoon, stir in flour mixture until well combined; stir in fruit mixture. 5. Refrigerate, covered, 6 hours or overnight. 6. Preheat oven to 350 F. Lightly grease cookie sheets. 7. Drop dough by level tablespoons, 2 inches apart, onto prepared cookie sheets. If desired, decorate with bits of candied peel. 8. Bake on middle rack of oven, 14 minutes, or just until golden brown. Remove cookies to wire rack; cool completely. 9. Store cookies in airtight container. (A slice of bread in container helps keep cookies moist. Replace bread often, to prevent mold.) Makes about 5 to 6 dozen. Posted to recipelu-digest Volume 01 Number 301 by "Diane Geary"
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|Serving Size: 1 Serving (1346g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1680 (42%)|
|Amt Per Serving||% DV|
|Total Fat 186.6g||249 %|
|Saturated Fat 61.9g||309 %|
|Monounsaturated Fat 73.1g|
|Polyunsanturated Fat 42.1g|
|Cholesterol 383.2mg||118 %|
|Sodium 760.4mg||26 %|
|Potassium 365.6mg||10 %|
|Total Carbohydrate 563.8g||166 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 559.2g|
|Protein 22.4g||32 %|
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Calories per serving: 3975
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