Reserve 1 cup of flour to roll fruit in.

Cream sugar and shortening together until light and fluffy.

Add eggs and 1 1/2 cups of flour to the creamed mixture, then add vanilla and mix well.

In a separate bowl, put the remaining 1 cup of flour on chopped candied fruit and nuts, stirring gently to coat.

Add the flour-coated fruit and nuts mixture to the creamed mixture and combine thoroughly.

Divide the dough into 4 or more rolls.

Wrap the rolls tightly and chill in the refrigerator for at least 30 minutes.

Preheat oven to 350°F (175°C).

Slice the chilled dough rolls into desired thickness.

Place the cookie slices on a baking sheet.

Bake for about 15 minutes, or until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.