6 slices candied pineapple
1 lb. candied cherries (red and green)
2 lbs. dates (box)
4-6 c. shelled, chopped pecans
1 lb. butter
3 eggs
1 lb. brown sugar
1 c. pineapple preserves
4 1/2 c. self-rising flour
1/2 tsp. baking soda

Chop fruits and nuts and coat with 1/2 cup flour. Cream butter, eggs and brown sugar. Add pineapple preserves and remaining flour sifted with soda. Fold in floured nuts and fruits. Drop by half teaspoonful on greased cookie sheets and bake 15 minutes at 325 degrees.

Note: You may add more nuts to this recipe - up to 3 quarts.