Christmas Fruitcake Cookies

1 cup of butter, softened
1 1/2 cup of sugar
2 eggs
2 1/2 cups of flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
Two 8 ounce packages of pitted dates, chopped
3 cups of pecans, chopped
One 8 ounce package of candied pineapple, chopped
One 8 ounce package of candied cherries, quartered

Cream butter and sugar. Add eggs, beat well. Add dry ingredients and
mix well. Add the rest. Drop on lightly greased cookie sheet. Bake at
375ºF. for 13 minutes.

Christmas Fruitcake Cookies 2

1 cup of margarine
1 1/2 cup of sugar
2 eggs
2 1/2 cups of all-purpose flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
One 8 ounce package each of candied red & green cherries, cut in
quarters
One 8 ounce package of pitted dates, chopped
2 cups of pecans, chopped

Cream butter; gradually add sugar, beating until light and fluffy. Add
eggs and beat well. Combine flour, salt, baking soda, and cinnamon;
gradually add to creamed mixture, beating well after each addition.
Stir in remaining ingredients. Batter will be stiff. Drop dough by
heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 350ºF.
for 13 minutes or until lightly browned. Cool for 1 minute; remove
cookies to wire racks and cool completely. Yield: 7 dozen.