Christmas Fruitcake Cookies

In a large bowl, cream together the softened butter and brown sugar with a hand mixer until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, sift together the all-purpose flour, salt, and baking soda.

Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.

Stir in the vanilla extract.

Add the candied pineapple, candied cherries, chopped pecans, and mixed dried fruit to the dough.

Using a wooden spoon, fold the fruits and nuts into the dough until evenly distributed. The dough will be very thick.

Cover the bowl and refrigerate the dough for at least one hour.

Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.

Drop rounded spoonfuls of the chilled dough onto the prepared baking sheets.

Bake for 12-15 minutes, or until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.