Ingredients
2 1/2 cup all purpose flour, sifted
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 lb dates, chopped
1/2 lb cherries, candied, chopped
1/2 lb pineapple, candied, chopped
1/2 lb almonds
1/2 lb pecans
1/2 lb walnuts
Preparation
Sift dry ingredients together. Cream butter and sugars together and add eggs.
Stir in dry ingredients, fruits and nuts.
Drop by teaspoonfuls onto greased cookie sheets.
Bake for 10 minutes at 350 degrees. DO NOT OVERBAKE. Cool on a rack.
Store in airtight container. These cookies can be frozen. The dough will also last about 1 week in the refrigerator before baking.
