Sleigh Bells
Ingredients
- 2 sticks butter ⓘ
- 2 c. brown sugar ⓘ
- 3 eggs ⓘ
- 1/4 c. honey ⓘ
- 2 tsp. rum extract ⓘ
- 1 tsp. vanilla ⓘ
- 3 1/2 c. flour ⓘ
- 1 tsp. baking powder ⓘ
- 1 tsp. baking soda ⓘ
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves ⓘ
- 1 c. white raisins ⓘ
- 1 c. chopped pecans ⓘ
- 1 c. chopped almonds ⓘ
- 1 (8 oz.) box chopped dates ⓘ
- 4 oz. red candied cherries
- 4 oz. green candied cherries ⓘ
- 4 oz. candied pineapple
Instructions
- Cream butter, then beat in the sugar until light and fluffy. Add eggs, one at a time; beat thoroughly after each addition. Sift together flour, baking powder, soda, cinnamon, cloves and nutmeg (no salt is needed because of the salt in the butter).
- Mix together honey, vanilla and rum extract.
- Add a little at a time to the butter, sugar, egg mixture, alternating with the flour mixture.
- Fold in fruit and nuts.
- (Do not flour fruit and nuts.) Drop by teaspoonfuls (I use ice tea spoons because it makes a neater cookie) about 2 inches apart on a lightly greased cookie sheet.
- (Too much grease tends to make the cookies run together.) Bake about 15 minutes in a moderate oven at 350°.
- Yields about 10 dozen cookies.
- Store in cake tins with wax paper between layers of cookies.
Nutrition & Diet Analysis (per serving)
1438
kcal
72% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).