1/2 pound white raisins
1 pound candied cherries
1 pound green and red pineapple
1 pound pecans, cut up
4 1/2 cups flour
2 cups sugar
1 pound butter or margarine
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pure vanilla extract

Dredge fruit and nuts with 1/2 cup flour. Beat well: sugar, shortening and eggs. Sift 4 cups flour and dry ingredients together and add gradually to the first mixture. Add vanilla extract. Add fruit and nuts. Mix with hands and form into rolls. Store in freezer. When ready to bake, slice 1/4″ thick and bake at 375° F. for 10 minutes or until lightly browned. May be stored in freezer for a long time. Recipe makes 18 to 20 dozen Fruit Cookies.