2 lbs. dates, cut into chunks
1/2 lb. candied red cherries, quartered
1/2 lb. candied pineapples, thin slivers
1/2 lb. shelled almonds, slivered and toasted until golden
1/2 lb. shelled Brazil nuts, chopped
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. butter
2 eggs
1 1/2 c. sugar

Sift flour, soda, salt and cinnamon to gather. Set aside. Work butter until creamy. Add sugar and work until smooth. Beat in eggs thoroughly. Stir in sifted flour mixture, and add fruit and nuts.

Drop cookies by teaspoon on ungreased cookie sheet. Batter will be very thick.

Don't overbake, better when soft. Remove from oven, cool slightly and remove from cookie sheet. Bake 400 degree oven 7 minutes.

Yield: 150 small cookies.