Fruit Cake Cookies

• 2 lb. dates (can use 1 lb.)
• 1/2 lb. maraschino cherries (or candied)
• 1/2 lb. candied pineapple
• 1 lb. or 2 c. pecans
• 2 1/2 c. sifted flour
• 1 tsp. soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 c. butter or margarine
• 1 1/2 c. sugar
• 2 eggs

1. Cut fruit and nuts in large pieces.
2. Sift together flour, soda, salt and cinnamon.
3. Scatter half cup of dry ingredients over fruit and nuts.
4. Cream shortening; add sugar gradually, creaming until mixture is light and fluffy.
5. Beat in eggs.
6. To creamed mixture add fruit and nuts and remaining dry ingredients.
7. Mix well.
8. Drop from teaspoon onto greased baking sheet.
9. Bake at 350u0b0 for 10 minutes.
10. Remove from oven and cool slightly.
11. Makes 150. Will keep well for several weeks or may be frozen.

dates, maraschino cherries, candied pineapple, pecans, flour, soda, salt, cinnamon, butter, sugar, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562142 (may not work)