Loyce Parks

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 lb candied fruit (use cherries and pineapple-red, green, and white)
• 1/2 cup flour
• 1 pinch salt
• 1 (3 1/2 oz) can coconut
• 2 cubs pecans, chopped
• 1 can sweetened condensed milk

Chop fruit in small pieces. Dredge fruit in flour. Add salt, coconut, and nuts. Add milk and mix thoroughly. Drop by spoonfuls on greased cookie sheet. Bake 25 to 30 minutes in preheated 275 degree oven. Store cooled cookies in an airtight container about 3 or 4 days before serving.

Makes about 4 dozen.

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