1 1/2 c. walnuts, finely chopped
4 hard cooked egg yolks
1/2 c. butter, softened
1/4 tsp. mace
1 tsp. vanilla
1/4 tsp. lemon peel
2 tsp. lemon juice
1/4 c. sugar
1/4 c. chopped candied cherries (red)
1/4 c. chopped yellow pineapple
1/4 c. chopped green pineapple
1 1/2 c. flour

Cream butter with mace, vanilla, lemon peel, and juice. Add sugar until light and fluffy. Add sieved egg yolk, beating thoroughly. Mix in 1/2 cup of walnuts, then fruit. Stir in enough flour to make stiff dough. Shape dough into 2 - 2 1/2 inch rolls; roll in walnuts until coated. Wrap in foil and chill until firm. (I make 4 recipes and freeze for quick cookies all year.) Cut rolls into thin slices (while frozen). Place on cookie sheet. Bake at 300 degrees for 15 minutes or until lightly browned. Cool thoroughly before storing.