1/2 lb. cherries (candied)
2 lb. dates
1/3 lb. candied pineapple
4 c. chopped pecans
3 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. butter
1 1/2 c. sugar
2 eggs

Cut up in small pieces all fruit and nuts in a large bowl. Combine flour, soda, salt and cinnamon; sift over fruit and nuts. Stir to coat. (Can use heavy zip lock bag.)

Cream butter and sugar until light and fluffy. Add eggs and beat well. Add to fruit mixture and mix well by hand. Drop batter by teaspoonfuls into lightly oiled cookie sheet. Bake at 325 degrees for about 15 minutes. Do Not Overbake. Yield: 12 dozen cookies.