1/3 c. shortening or butter
2/3 c. brown sugar
1/3 c. white sugar
1 c. (14 oz. can) crushed pineapple, drained
2 1/2 c. all-purpose flour, sifted
1 tsp. salt
1/2 tsp. baking soda
1 c. dates, cut in pieces
1/2 c. nuts, chopped

Cream shortening and sugars together until fluffy. Beat in egg. Add crushed pineapple and sifted dry ingredients and blend. Stir in dates and nuts. Drop by teaspoonfuls onto ungreased cookie sheets. Bake in preheated moderately hot oven at 375 degrees for 12 to 15 minutes or until lightly browned. Cool on racks. Makes 4 dozen cookies.