FRUIT CAKE COOKIES

1/2 lb candied pineapple
1 1/2 lb dates, chopped
1/2 lb candied cherries
1/2 lb shelled pecans or almonds, chopped
1 lb shelled Brazil nuts, chopped
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon vanilla
1 cup butter or margarine
1 1/2 cups sugar
2 eggs
Preheat oven to 375°.
Cream 1 cup butter or margarine with 1 1/2 cups sugar. Add 2 eggs and mix well. Combine 2 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon salt. Gradually add to butter and sugar mixture.
Mix well 1/2 lb candied pineapple, 1 1/2 lbs chopped dates, 1/2 lb candied cherries, 1 lb shelled and chopped Brazil nuts, 1/2 lb shelled and chopped pecans or almonds and 1 teaspoon vanilla.
Drop by teaspoonfuls onto greased cookie sheet. Bake 10 minutes at 375°. Do not overbake.