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Preheat oven to 350 degrees F and line 3 cookie sheets with parchment paper.
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First, toast the pecans at 350 degrees F so that they can cool to room temperature while you prepare the rest of the recipe.I toast whole pecans on a baking sheet for 10-12 minutes tossing them at the half way point. I then cool them and break each one into 2-4 pieces by hand. This little extra effort ensures nice big crunchy bits of pecan in every bite.
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Sift together the flour, baking soda and spices and set aside.
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Cream together the butter and brown sugar for about 5 minutes until light and fluffy.
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Beat in the egg for another minute or so.
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Blend in the molasses and vinegar. (The vinegar often occurs in old recipes as a way to boost eh rising action of baking soda.)
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Fold in the dry ingredients by hand and when almost incorporated fold in the dates, raisins and pecans.
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Drop the dough by rounded tablespoons onto the parchment lined cookie sheets about 2 1/2 inches apart.
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Bake for 14 minutes and let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
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Store in airtight containers. These cookies will freeze very well.