|Brown sugar||1⁄2 Cup (8 tbs) (Packed)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||6 Tablespoon, softened|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Walnuts||2 Cup (32 tbs), coarsely chopped|
|Dark seedless raisins||2 Cup (32 tbs)|
|Dried currants||1⁄2 Cup (8 tbs)|
|Candied cherries||1⁄2 Cup (8 tbs), cut in half (Use Red And/Or Green)|
|Diced candied pineapple||1⁄2 Cup (8 tbs)|
In large bowl, with mixer at low speed, beat brown sugar, shortening, and margarine or butter until mixed, occasionally scraping bowl with rubber spatula.
Increase speed to high; beat mixture until creamy, about 2 minutes.
With mixer at low speed, beat in eggs, then flour, baking powder, cinnamon, baking soda, salt, and cloves just until mixed.
With spoon, stir in walnuts and remaining ingredients.
Preheat oven to 350°F.
Drop dough by rounded tablespoons, about 1 1/2 inches apart, on ungreased large cookie sheet.
Bake 12 to 15 minutes until set and lightly browned.
With pancake turner, remove cookies to wire rack to cool.
Repeat with remaining dough.