2 lbs. dates
1/2 lbs. candied cherries
1/2 lbs. candied pineapple
1/2 lbs. shelled almonds
1/2 lbs. shelled Brazil nuts
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. butter
1 1/2 c. sugar
2 eggs

Discard date pits and cut dates in chunks, cut candied cherries in quarters and pineapple in thin slices. Blanch almonds, chop coarsely and toast until golden. Chop Brazil nuts, sift flour, baking soda, and salt and cinnamon together. Start oven at 400 degrees.

Work butter until soft and creamy. Add sugar gradually and continue working mixture until quite smooth. Beat in eggs thoroughly, stir in sifted flour, combination fruits and nuts. Drop cookies from a teaspoon onto ungreased cookie sheets. Bake 10 to 12 minutes. Do not over bake.