Recipe(tried): Fruitcake Cookies

I make these great cookies every year for Christmas. You can halve the recipe, or make a few and refrigerate the dough to make more the next day.
Fruitcake Cookies
1 pound raisins or Craisins *note below
1/2 cup crushed pineapple, drained
1/2 cup granulated sugar
8 cups plain all purpose flour
2 teaspoons ground cinnamon
2 teaspooons ground cloves
2 teaspoons nutmeg
1 teaspoon salt
1 cup solid shortening
1 cup butter
3 cups brown sugar
6 eggs
1 cup orange marmalade
1 pound chopped dates
2 teaspoons baking soda
2 teaspoons unsulfured molasses
1 cup chopped pecans or walnuts

Preheat oven to 350 degrees F.

Cover raisins or Craisins with hot water and set aside to plump.
Mix pineapple and granulated sugar together in a small saucepan and cook over medium heat until a thick syrup forms. Set aside to cool.
Sift together flour, spices, and salt. In a very large bowl (I use a large stockpot), cream together shortening and brown sugar. Beat in eggs to cream mixture one at a time until well mixed. Stir in pineapple, the marmalade, dates, and well-drained raisins. Dissolve soda in molasses and stir in. Add flour mixture a little at a time until well mixed. Stir in nuts.

Cover and chill dough for at least one hour.

Drop by spoonfuls onto a greased cookie sheet.
Bake at 350 degrees F until done, 12-14 minutes.
Remove immediately to cool.
Makes 14-16 dozen cookies