Big and festive, glazed fruitcake cookies loaded with chopped dates, candied pineapple and cherries.

Fruit-Drop Cookies

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 cups dates, pitted and chopped
1 cup candied pineapple, diced
1 cup candied red cherries
1/4 cup light corn syrup

1. Preheat oven to 375°F (190°C). Grease 2 regular-sized muffin pans; set aside.
2. In a large bowl with an electric mixer, on medium speed, beat butter, brown sugar, baking soda, and cinnamon until blended. Add egg and vanilla, beat until fluffy. Set aside.
3. In a medium bowl, mix flour, chopped, pitted dates, diced candied pineapple, and halved candied red cherries. Stir the fruit mixture into the creamed mixture until blended.
4. Spoon batter evenly into prepared muffin pans.
5. Bake in oven for 12 to 15 minutes, or until just set. Remove pans from oven to a wire rack to cool.
6. Meanwhile, in a small saucepan over low heat, heat light corn syrup. Brush syrup on top of each cookie. Cool.

Makes 24 cookies.