1/2 lb. candied cherries, halved
2 c. pecans, ground/finely chopped
3 whole slices candied pineapple, chopped
1/2 c. flour
1/4 tsp. salt
3 egg whites, stiffly beaten
1/2 c. sugar

Place fruits in bowl. Sift flour over fruit mixture. In a separate glass bowl, beat egg whites until stiff. Add sugar to egg whites and beat together. Add fruit/flour mixture to egg white mixture. Add nuts. Fold well. Drop by teaspoonfuls on greased cookie sheet and bake at 350° for approximately 15 to 20 minutes or until light brown in color. Check for doneness by flipping over.