NANNY’S FRUITCAKE COOKIES
1 pound candied cherries 1/2 cup self-rising flour 1 (3 1/2-ounce) can coconut 2 cups chopped pecans 1 (14-ounce) can sweetened condensed milk
In a large bowl, dredge cherries in flour. Mix in coconut and nuts. Add milk and blend thoroughly. Drop by teaspoonfuls onto greased cookie sheets. Bake at 275 degrees for 25-30 minutes, until lightly brown. Store cooled cookies in an airtight container for five days before serving. Makes 4 dozen.