3/4 c. sifted flour
2 tbsp. butter
1/4 c. brown sugar
2 beaten eggs
1 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. allspice
1/2 lb. pecans
1/2 lb. dates
1/4 lb. candied cherries
1/4 lb. candied pineapple

(Save a few pieces of candied cherries and pineapple to decorate the tops of the cookies.)

Sift together flour, cinnamon and allspice. Add mixing well, 1/2 pound pecans (approximately 2 cups chopped) and 1/2 pound dates chopped, 1/4 pound candied pineapple chopped; set aside.

Cream together 2 tablespoons of butter and 1/4 cup brown sugar. Add 2 well beaten eggs and 1 teaspoon vanilla.

Add dry ingredients to creamed mixture. Drop by teaspoon on well greased cookie sheet. Decorate tops of cookies with candied cherries and candied pineapple.

Grease a brown paper bag and line the cookie sheets. Bake in moderate oven (350 degrees) for 20 minutes, golden brown. Should be somewhat chewy and not crunchy.