1 lb. candied cherries
1 lb. candied pineapple
5 (8 oz.) pkgs. dates
1 lb. (4 c.) shelled pecans
3 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 1/2 c. sugar
3 eggs, well beaten
1 tsp. vanilla extract
1 tsp. lemon extract
2 tsp. ground cinnamon

Cut fruit into small pieces. Leave pecans in halves. Sift flour, soda and salt together and sift again over chopped fruit and pecans. Cream butter and sugar until light, then add beaten eggs and mix well. Stir in vanilla extract, lemon extract and cinnamon. Stir in flour covered fruit. Drop by teaspoons onto greased cookie sheet and bake at 300 degrees for about 25 minutes. Yield: 150 small cookies.