Jingle Bell Cookies
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking soda||1 Teaspoon|
|Savory seasonings bake blend||1 Teaspoon|
|Dates||1 Pound, coarsely chopped|
|Walnuts||1 Cup (16 tbs), coarsely chopped|
|Filbert nuts||1 Cup (16 tbs) (Whole Ones)|
|Pecan halves||1 Cup (16 tbs)|
|Red maraschino cherries||6 Ounce, drained (1 Jar)|
|Green maraschino cherries||6 Ounce, drained (1 Jar)|
Preheat oven to 325°.
Place butter and sugar in large mixing bowl; beat until light and fluffy.
Beat in eggs and vanilla.
Combine flour, baking soda and bake blend; stir into mixture.
Stir in dates, nuts and cherries.
Drop by teaspoonsful, 1 inch apart, onto lightly greased baking sheet.
Bake 15 to 18 minutes or until lightly browned.
Remove from baking sheets and cool completely on wire racks.
Store in airtight container.