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

Chop almonds and toast until golden brown. Cream butter and gradually add sugar, then beat in eggs thoroughly. Stir in dry ingredients, fruit and nuts. Drop by teaspoon onto ungreased cookie sheet and bake 10 minutes, about 325 degrees for 35 minutes. Don't overbake.