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1
Set butter aside in a large bowl to soften.
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2
In another bowl mix together flour, baking soda, salt and nutmeg.
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3
Set aside enough cherry halves so that there is enough to top each cookie with one.
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4
Add remaining fruit and walnuts to a third bowl. Add 1/2 cup of the flour mixture to the fruit and stir until it is coated with flour and mixed well. (This helps separate the fruit and keep it from sticking together.).
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5
After butter has softened, beat butter, sugar and eggs until creamy. Mix in buttermilk and vanilla.
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6
Add half of flour mixture and mix well. Add remaining flour and mix.
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7
Note: At this point, make sure everything is mixed well because the mixture will be very stiff and hard to stir after adding the fruit.
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8
Stir in half of the fruit mixture into the cookie dough. Add remaining fruit and mix.
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9
Refrigerate dough for an hour or more (may be refrigerated overnight).
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10
Preheat oven to 350.
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11
Drop dough by rounded teaspoonfuls on non-stick or lightly greased cookie sheet. Top each cookie with one reserved cherry half.
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12
Bake 12-15 minutes, until almost no imprint remains when touched lightly with finger.
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13
Remove and cool.
