2 cups self-rising flour
¾ cup butter or margarine, softened
¾ cup sugar
½ cup chopped candied pineapple
½ cup chopped crystallized ginger

Preheat oven to 325°F.  Lightly spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, combine all ingredients.  With hands, knead ingredients until well blended.  Pat dough into prepared baking pan.

Bake for 30 minutes or until the edges are golden brown.  Remove pan from oven; immediately cut lengthwise into 4 strips, then cut each strip crosswise into 4 pieces to form 16 bars.  Cut each bar diagonally in half to form 32 triangles.  Cool cookies in pan on a wire rack.

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