3 eggs
3/4 cup sugar
1 teaspoon vanilla

3/4 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt

3 tablespoons grated orange peel
1 cup yellow raisins
1 cup chopped dates
1 1/2 cups chopped walnuts

Beat eggs with sugar and vanilla until light and fluffy. Stir in the flour, baking powder and salt until blended. Stir in the remaining ingredients. Spread mixture evenly into a 9x13-inch baking pan that has been lightly greased and floured.

Bake in a 350° oven for about 30 minutes or until a cake tester, inserted in center, comes out clean. Allow to cool and frost with Lemon Frosting. Cut into squares. Yields about 48 squares, 1 1/2-inches each.

Lemon Frosting:
4 tablespoons melted butter
1 teaspoon grated lemon peel
2 cups sifted powdered sugar
3 tablespoons lemon juice

Stir together all the ingredients until blended. Add a little more powdered sugar if frosting needs thickening to make it of spreading consistency.

Note: -This makes a lovely fruitcake cookie with the addition of 1 package
(8 ounces) chopped glaceed red cherries.

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