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Christmas Cake Cookies

• 1 lb pitted 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 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup butter (no substitutions)
• 1 1/2 cups sugar
• 2 eggs

Instructions:
Cut dates in chunks; cut candied cherries in quarters; slice pineapple in thin slivers; blanch the almonds, chop them coarsely and toast until golden; chop Brazil nuts. Sift flour, baking soda, salt and cinnamon together.
Start your oven at 350F or moderately hot. Work butter until soft and creamy. Add sugar gradually and continue working the mixture until quite smooth. Now beat in the eggs thoroughly, then stir in sifted flour combination and all the fruits and nuts. (Batter will be rather stiff.)
Drop cookie batter from a teaspoon onto ungreased cookie sheets and bake ten minutes. DON'T OVERBAKE as cookies are nicer when soft in texture. Remove from oven, cool slightly and remove from cookie sheets.
Makes from 150 to 170 delicious little cookies which keep extremely well.