Jingle Bell Cookies Recipe
Ingredients
| Butter/Margarine | 1 /2 Cup (16 tbs), softened | |
| Firmly packed brown sugar | 1 1 /2 Cup (16 tbs) | |
| Eggs | 2 Large | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| 1 teaspoon savory seasonings Bake Blend | ||
| Dates | 1 pound, coarsely chopped | |
| Walnuts | 1 Cup (16 tbs), coarsely chopped | |
| 1 cup filbert nuts whole | ||
| Pecan halves | 1 Cup (16 tbs) | |
| 1 (6 ounce) jar red maraschino cherries drained halved | ||
| 1 (6 ounce) jar green maraschino cherries drained halved | ||
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.
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.
Chef
