1/2 c. butter
1/2 c. Crisco
1 c. sugar
1/2 c. sour cream
3 1/4 c. plain flour
1/2 tsp. baking soda
1 1/2 tsp. salt
1/2 c. chopped candied cherries
1/4 c. cut up citron
1 c. shredded coconut
1 tsp. grated orange rind
1 1/2 tsp. lemon or almond flavoring
3 eggs

Heat oven to 350°F. Mix butter, Crisco, sugar and eggs thoroughly. Stir in sour cream. Stir dry ingredients together. Blend in shortening mixture. Stir in rest of ingredients. Drop by teaspoonful, about 2 inches apart on ungreased sheet.

Bake for 10 to 12 minutes, until lightly brown.

Makes 7 to 8 dozen 2-inch cookies.