2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. butter
1 1/2 c. sugar
2 eggs
1 lb. dates, cut in chunks
1/2 lb. candied cherries, quartered
1/2 lb. candied pineapple, sliced thin
1/2 lb. blanched toasted almonds, chopped
1/2 lb. Brazil nuts, chopped

Sift flour, soda, salt, and cinnamon together. Work butter until soft and creamy. Add sugar gradually; continue working until mixture is smooth. Beat in eggs thoroughly. Stir in sifted dry ingredients, fruits, and nuts. Drop cookie batter from teaspoon onto greased cookie sheets. Bake 10 minutes at 350 degrees. Do not overbake. Remove from cookie sheet onto cooling rack. Freeze well.