From the kitchen of Donna Howard. I have had several
requests for this recipe. The most time consuming part
is cutting up all the candied fruit and nuts. Get a good
helper and it will be a huge blessing!
In a large bowl, beat together:
1/2 c butter, at room temperature
1/2 c brown sugar, packed
pinch of salt
2 Tbsp brandy, rum, or vanilla extract (Captain
Morgan's works well!)
Beat until light and fluffy.
1 1/2 c flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
When blended, add:
2 1/2 c pecans or walnuts, chopped
1 c pitted dates, chopped (they are available already
1 c candied pineapple, chopped
1/2 c red candied cherries, chopped
1/2 c green candied cherries, chopped
Grease baking sheets or use a non-stick sheet (Silpat,
Drop by teaspoons, 1 1/2 inches apart.
Bake @ 350, 14-15 minutes or until lightly browned.
Cool 2-3 minutes on cookie sheet before moving to
cooling rack to cool completely.
Makes approximately 85 cookies.
Date & Nut
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