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Jingle Bell Cookies

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Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Firmly packed brown sugar 1 1⁄2 Cup (24 tbs)
  Eggs 2 Large
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas
Ingredient: 
Nut
Cook Time: 
18 Minutes

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