1 lb. candied cherries (red and green)
1 lb. candied pineapples
1 (8 oz.) pkg. dates
1 lb. pecans (4 c.)
3 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla extract
1 tsp. lemon extract
2 tsp. cinnamon

Cut fruit into small pieces, leave pecans in halves. Sift flour, soda, and salt together, sift again over fruit and pecans. Cream butter and sugar until light; add eggs and mix well. Stir in vanilla, lemon and cinnamon. Stir in floured fruit with a large wooden spoon. Drop by teaspoon onto greased cookie sheet. Bake at 300 degrees for 20 to 25 minutes. No more than 25 minutes.