Beat butter and sugar in large bowl with electric mixer
until fluffy.
Beat in eggs and baking soda. Stir in flour, then dates,
pecans,
figs and currants.
Divide dough in half. Shape each half into a 9-10 log.
Wrap and chill until firm.
Cut logs into 1/4 inch slices and place 1 inch apart on ungreased
cookiesheet. Bake at 375 until slightly browned around edges.
Spread glaze on cooled cookies and sprinkle with finely chopped nuts if desired.
Submitted by Karen Talley
A chewy fruity holiday cookie
Ingredients