preparation
Discard date pits and cut dates in chunks. (I purchase the pitted dates.) Cut candied cherries in quarters. Slice candied pineapple in thin slivers. Chop walnuts and pecans coarsely (you can use almonds but you need to toast them until golden. You can also use Brazil nuts with the almonds, but they are a little crunchy. You might vary the nuts to your liking.) Sift flour, baking soda, salt, and cinnamon together. Start oven at 350°F or moderately hot. Cream butter until soft and creamy. Add sugar gradually and continue working until smooth. Beat in the eggs thoroughly, then stir in sifted flour combination and all fruit and nuts. Drop cookie batter from teaspoon onto ungreased cookie sheets and bake approximately 10 minutes. Don't overbake as cookies are nicer when soft in texture. Remove from oven, cool slightly and remove from cookie sheets. Makes 150 to 170 delicious little cookies which keep extremely well. |