3/4 c. butter and Crisco mixed
1 c. brown sugar
2 eggs, beaten
2 1/2 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 slice candied pineapple, chopped
24 candied red cherries, halved

Cream the butter and Crisco. Beat in sugar. Add beaten eggs. Sift flour, baking powder, salt and cinnamon together, and into this roll the candied fruits. Combine all ingredients.

Roll into two long rolls, place in refrigerator and chill thoroughly. (May be left in for several days.) Cut into thin slices, place on greased cookie sheet and bake in oven 375 degrees. Only a light golden brown is desirable, in order that cherries show.