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FRUITCAKE ICEBOX COOKIES 
2 1/2 c. flour
1/4 tsp. cream of tartar
2 sticks butter
1 c. powdered sugar
1 egg
1 c. candied pineapple, cut up
1 c. candied cherries, whole
1 2/3 c. pecan halves

Cream the butter, add sugar and beat to mix. Add the egg and beat well. Sift flour and cream of tartar together and gradually add to other ingredients. Beat only until mixed. Mix in fruit and nuts with hands or wooden spatula.

Divide dough in half and form each into a long cylinder shape, wrapping in wax paper. Freeze the two cylinders on cookie sheet. When ready to bake, preheat oven to 375 degrees. Slice dough into 1/4 inch slices while frozen. Place on cookie sheet and bake 12 to 14 minutes or until bottom is golden brown.

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