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Jingle Bell Cookies Recipe
|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)|
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 mg
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
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.