1 1/2 or 2 lbs. dates
1/2 lb. dried figs
1/2 lb. raisins
1 lb. pecans
1 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. butter
1 1/2 c. Sugar Twin
2 eggs

Cut fruit and nuts in large pieces. Sift together flour, soda, salt, and cinnamon. Scatter about one half cup over fruit and nuts.

Cream shortening, add Sugar Twin gradually, creaming until mixture is light and fluffy. Beat in eggs. To creamed mixture, add fruits, nuts and remaining sifted dry ingredients. Mix well. Drop from teaspoon onto ungreased cookie sheet. Bake at 350 degrees for 10 minutes.