Christmas Cake Cookies

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

1. Remove the pits from dates and cut into chunks; cut candied cherries in quarters.
2. Slice pineapple into thin slivers.
3. Blanch almonds; coarsely chop them and toast until golden.
4. Chop Brazil nuts.
5. Sift flour, baking soda, salt and cinnamon together.
6. Work butter until soft and creamy, gradually add the sugar and continue working mixture until quite smooth.
7. Beat in eggs, then stir in sifted flour mixture and add all fruits and nuts.
8. Drop from a teaspoon onto ungreased cookie sheets and bake 10 minutes in a preheated 400u0b0 oven.
9. Don't overbake as cookies are nicer when softer in texture.
10. Remove from oven, cool slightly and remove from cookie sheets.
11. Yields 150 to 170 cookies.

dates, candied cherries, candied pineapple, shelled almonds, nuts, flour, baking soda, salt, cinnamon, butter, sugar, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=743335 (may not work)