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.
Serving size: Complete recipe
Calories 8109 Calories from Fat 2979
% Daily Value*
Total Fat 351 g539.4%
Saturated Fat 82.2 g410.8%
Trans Fat 0 g
Cholesterol 666.8 mg222.3%
Sodium 1659.8 mg69.2%
Total Carbohydrates 1206 g402%
Dietary Fiber 91.6 g366.2%
Sugars 764.8 g
Protein 120 g239.4%
Vitamin A 72.3% Vitamin C 22.1%
Calcium 113.5% Iron 240.8%
*Based on a 2000 Calorie diet