1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 (8 oz.) pkg. candied red cherries cut in quarters
1 tsp. ground cinnamon
2 (8 oz.) pkg. chopped pitted dates
3 c. chopped pecans
1 (8 oz.) pkg. candied yellow pineapple, chopped

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda and cinnamon; gradually add to creamed mixture, beating well after each addition. Stir in remaining ingredients.

Drop dough by heaping teaspoons onto lightly greased cookie sheets. Bake at 350 degrees for 13 minutes or until lightly browned. Cool on cookie sheets about 1 minute before removing. Yield 7 dozen. Cookies freeze well.