Christmas Rum Fruitcake Cookies

Preheat the oven to 300 degrees. Grease sheet pans. Beat together the butter and sugar in a large bowl until creamy. Beat in the eggs one at a time. Sift together 3/4 cup flour, baking soda and salt in a small bowl. Beat the flour mixture into the butter. Beat in the milk and rum. Combine the dates, cherries, pineapple and pecans in a separate bowl. Sprinkle with the remaining 3/4 cup flour and toss to coat. Add the fruit mixture to the dough and stir until well mixed. Drop rounded tablespoonfuls of the dough onto the prepared pans, spacing 2 inches apart. Bake the cookies 25 minutes. Cool the cookies on the pans 5 minutes. Transfer the cookies to a rack and cool completely. Store the cookies at room temperature in an airtight container.