This recipe is well over 100 years old.

1 cup butter or margarine, softened
1 1/2 cups granulated sugar
3 eggs, separated
3 cups all-purpose flour, divided
1/2 pound candied cherries, finely chopped
1/2 pound candied pineapple, finely chopped
1/2 pound white raisins
1 quart shelled pecans, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking soda, dissolved in a little water

Cream butter; add sugar, then beaten egg yolks. Sprinkle some of the flour over the fruit and pecans. Add spices and salt to remaining flour.

Combine butter, fruit and flour mixtures. Add vanilla extract and baking soda.

Beat egg whites until stiff and fold in. Drop scant teaspoonsful on greased cookie sheet and bake at 350 degrees F for 10 to 15 minutes. Batter may be prepared several weeks ahead. Freezes well before and after baking.

Yields 125 to 150 cookies.