1/2 cup butter
1 1/2 cups white sugar
1/4 cup buttermilk
1 1/2 cups packed light brown sugar
1/2 cup white vinegar
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup buttermilk
3 tablespoons distilled white vinegar
1 cup rye flour
1/2 cup buttermilk
1/2 cup white sugar
1/4 teaspoon salt
1 (8 ounce) jar maraschino cherries, cut into 1/4 inch pieces
1 (8 ounce) container frozen whipped topping, thawed
2 (5.3 ounce) packages dried fruit
1 cup chopped pecans, toasted
2 (15 ounce) cans sweetened condensed milk
In a large bowl, cream together 1/2 cup butter, 1 1/2 cups white sugar, buttermilk and brown sugar until smooth. Beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the creamed mixture.
Divide the dough in half and form into balls, about 2 inches in diameter. Divide them into two pieces and form into balls as well. Wrap the balls in plastic and refrigerate them.
Preheat oven to 375 degrees F (190 degrees C).
Roll balls out to 1/4 inch thick and cut into 1 inch cubes. Place them on cookie sheets about 1 inch apart. Bake for about 15 to 20 minutes or until lightly toasted. Cool on wire racks. Meanwhile, prepare the topping.
In a medium bowl, fold the brown sugar and buttermilk into the cooled butter, then stir in the vinegar, one tablespoon at a time, until smooth. Spread over cooled cookies and sprinkle evenly over the top of the cookies.