Mom's Christmas Fruitcake Cookies

Step 1
The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.

Step 2
Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

Step 3
Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.

Step 4
Whisk baking soda into the milk and let it dissolve.

Step 5
Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.

Step 6
Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.

Step 7
Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.