YULETIDE DROPS

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1/4 cup sour cream
1 1/4 cups sifted all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 cup quick-cooking rolled oats
1 cup chopped pecans
1 cup finely chopped dates
1/2 cup raisins
1/2 cup chopped candied cherries (red and green)
Halved candied cherries (for tops)

Preheat oven to 350 degrees F. Lightly grease baking sheets.

Cream butter and sugar and eggs until fluffy. Stir in sour cream; set aside.

Sift together flour, baking soda, cinnamon, cloves, and salt. Stir into creamed mixture. Mix in oats, pecans, dates, raisins, and chopped cherries. Drop from rounded teaspoon, 2 inches apart onto prepared cookie sheet. Top each cookie with a halved cherry.

Bake in 350 degree F oven for 10 to 12 minutes. Remove from oven and cool.

Makes 5 dozen
Original recipe source unknown

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FRUITY DROPS

1/2 cup butter or margarine, softened
1 cup brown sugar, packed
1/2 tsp. vanilla
1 egg
1/4 cup sour cream
1 cup all-purpose flour
3/4 cup oats, uncooked
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 cup chopped pecans
1 cup finely chopped dates
1/2 cup raisins

Preheat oven to 350 degrees F. Lightly grease baking sheets.

Cream the butter until light and fluffy. Beat in sugar slowly. When blended, beat in the vanilla, egg and sour cream.

In a separate bowl, combine the flour, oats, baking soda, and cinnamon. Beat into the wet ingredients. Stir in the pecans, dates and raisins. Drop by teaspoons onto prepared baking sheets.

Bake at 350 degrees F for 12 to 15 minutes. Let cookies set for a few minutes before removing to a rack to cool.

Makes 4 dozen
Original recipe source unknown