Christmas Fruitcake Cookies

1 Cup butter softened

1 1/2 cup sugar

2 eggs

2 1/2 cups All-purpose flour

1/2 tsp. salt

1 tsp. baking soda 

1 tsp. ground cinnamon

16 oz. candied red cherries (quartered)

8 oz. candied pineapple (chopped)

8 oz. candied dates (chopped) or candied Green cherries (chopped)

2 cups pecans (chopped)

Cream butter; add sugar beating on medium until creamy and fluffy. Add eggs one at a time beating well. Combine the Flour, Salt. Baking Soda and Cinnamon in a bowl and add slowly to the mixture, beating well after each addition.

Stir in remaining ingredients, (nuts and fruit)

Drop dough by the heaping teaspoons onto a lightly greased cookie sheets.

Bake the cookies at 375 for 10 to 13 minutes or until lightly browned.

Cool on cookie sheets for 1 minute, and then move to a wire rack to cool completely.

This recipe makes about 7 dozen cookies.