1 c. butter
1 c. sifted confectioners' sugar
1 egg
2 1/2 c. flour
1/4 tsp. cream of tartar
1/2 c. chopped pecans
1/2 c. chopped candied fruit
1 c. whole candied cherries

Cream butter and sugar; beat in egg. Stir in dry ingredients; blend in pecans, fruit and cherries. From in rolls, 1 1/2 inches in diameter. Wrap in plastic wrap and freeze. Heat oven to 350 degrees. Slice very thinly and place on greased cookie sheet. Bake 6 to 8 minutes. Makes 10 dozen.

HINTS: You may substitute walnuts for the pecans. Any kind of candied fruit or citron may be used in place of the cherries. Half of the candied cherries can be replaced with maraschino cherries that have been thoroughly drained.

It is easiest to make into rolls by dividing the dough in 2 or 3 sections, then put one section of the dough in the middle of a piece of plastic wrap. Pull the plastic wrap loosely over the dough and roll on the counter or board with your hand until you have formed a long roll, the size you want.

Square cookies are nice for a change and they can be made by simply working the dough inside the plastic wrap into a square. Pat each side of your roll against the counter until it's flat.

These cookies can be made a long time ahead of use. Simply keep frozen until ready to cook. Make sure they are solidly frozen when you attempt to cut them. A sharp cold knife works best for slicing.

Cookies may be placed very close on sheets to bake as they do not spread. These English tea type cookies have a long shelf life.