Instructions:

Fruit Snaps

1 cup butter or margarine, softened
1 1/2 cups granulated sugar
3 eggs
1/2 cup light or dark molasses
1/4 cup chopped candied red and green cherries
1/4 cup chopped candied pineapple
1 cup raisins
1 cup chopped pecans
4 1/4 cups flour, plus about 3/4 cup for rolling out dough
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
Additional granulated sugar or colored sugar for sprinkling

Beat butter and sugar with a mixer at medium speed until fluffy. Add eggs; beat well. Blend in molasses. By hand, stir in candied fruit, raisins, and nuts.

Sift together 4 1/4 cups flour, cloves, allspice, ginger, cinnamon and baking soda. Add flour mixture to butter mixture. Dough will be soft and sticky. If desired, refrigerate dough 1 to 2 hours for easier handling.

Roll out dough to 1/4 inch thickness on a well floured surface. (The surface should be completely covered with flour. Keep rolling pin well dusted with flour also.) Cut dough into desired shapes with 2 1/4 inch metal cookie cutters. (A metal cookie cutter is necessary to cut through the fruit.)

Transfer cookies to a greased baking sheet, leaving room for them to spread slightly. Sprinkle cookies with sugar.

Bake in a preheated 350 degree F oven for 10 minutes, or until edges are brown and center is set by soft to the touch.

Yield: about 9 dozen cookies