Sleigh Bells

Name: 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

19 ingredients

8 steps

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

Directions

1

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).
2

Mix together honey, vanilla and rum extract.
3

Add a little at a time to the butter, sugar, egg mixture, alternating with the flour mixture.
4

Fold in fruit and nuts.
5

(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.
6

(Too much grease tends to make the cookies run together.) Bake about 15 minutes in a moderate oven at 350°.
7

Yields about 10 dozen cookies.
8

Store in cake tins with wax paper between layers of cookies.