Preheat oven to 400

Place a silpat liner or parchment paper on 2 baking sheets and set aside.

In medium sized mixing bowl cream the shortening and sugar. Add the egg and mix well.

In separate bowl mix together the flour, salt, baking soda.

Add the dry ingredients one cup at a time, to the shortening mixture. Alternate with buttermilk and mix until combined.

Toss the fruit mix with a tablespoon or two of flour. This help the fruit adhere to the batter. Fold the floured fruit pieces along with the chopped dated and pecans into the batter. Mix together until incorporated.

Drop batter by spoonfuls onto baking sheets about 2 inches apart. Bake 8-13 minutes (depends on cookie size.) Don’t overbake, they shouldn’t be too brown on top and may need to finish cooking on the baking sheet when you remove them from the oven for a few minutes before putting on a wire rack to cool.

Store in airtight container.