Courtesy of Carolyn Leitle, Aurora, Mo.
• 3 eggs, beaten
• 1 1/2 C brown sugar
• 1/2 C butter (I highly recommended using butter, not margarine)
• 3 tsp water
• 1 tsp vanilla
Cream together, then add:
• 1 tsp cinnamon
• 1 tsp baking soda
• 2 1/2 C flour
Mix well and add:
• 1 C craisins (can be steamed)
• 1 pound chopped dates (may use 8 ounces and add extra craisins)
• 1 to 2 C chopped pecans
Drop mixture by rounded teaspoons onto a well-greased or parchment-covered cookie sheet. Bake for 9 minutes; let stand for 2 minutes before removing from cookie sheet. Keep in a cool place. The cookies will get gummy, so separate into layers for storage by using wax paper. (Note: My favorite way to eat these is to freeze and eat directly out of the freezer.)
