Instructions: Sift together flour, baking
soda, salt and cinnamon. Set aside.

Beat shortening until light; add sugar and egg, beating until fluffy. Add buttermilk alternately with dry ingredients to shortening mixture; mix well. Fold in dates, nuts, and cherries. Cover bowl with plastic wrap and refrigerate dough until chilled, about 2 to 3 hours.

Preheat oven to 375 degrees. Drop dough by teaspoonfuls, about 2 inches apart, onto a lightly greased cookie sheet. Bake about 8 to 10 minutes or until lightly browned. Let cool on wire racks.

Note: You can substitute 8 ounces pitted dates, cut into small pieces.

Yield: About 5 dozen cookies.

Testers note: Soft, with just the right amount of fruit and nuts. Easy to do; you can make dough one evening and bake after work the next day. These moist cookies keep well.

Hilda Tims, McCluer High School.

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