2 lbs. dates
8 oz. candied cherries
8 oz. candied pineapple
4 c. pecans
3 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. softened butter
1 1/2 c. sugar
2 eggs

Preheat oven to 325 F.

Chop dates, cherries, pineapples and nuts. Combine in large bowl. Sift flour, soda, salt and cinnamon. Add to fruit and nut mixture and mix well.

Cream butter and sugar in separate bowl until light and fluffy. Add eggs, mix well.

Drop by teaspoonfuls onto lightly oiled cookie sheet. Bake 12-15 minutes or until lightly brown. Do not overbake. Makes 12 dozen. I halved the recipe and got about 6 dozen 1 1/2 inch diameter cookies.