Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1/3 cup butter, softened

  3. 1/2 cup sugar

  4. 2 large eggs

  5. 1 1/2 cups all purpose flour, divided

  6. 1 1/2 tsp. baking soda

  7. 1/2 tsp. salt

  8. 1 1/2 tbsp. milk

  9. 1/3 cup dark rum

  10. 16 ounces chopped dried dates

  11. 16 ounces candied cherries

  12. 16 ounces candied pineapple

  13. 16 ounces pecan halves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 300 degrees. Grease sheet pans. Beat together the butter and sugar in a large bowl until creamy. Beat in the eggs one at a time. Sift together 3/4 cup flour, baking soda and salt in a small bowl. Beat the flour mixture into the butter. Beat in the milk and rum. Combine the dates, cherries, pineapple and pecans in a separate bowl. Sprinkle with the remaining 3/4 cup flour and toss to coat. Add the fruit mixture to the dough and stir until well mixed. Drop rounded tablespoonfuls of the dough onto the prepared pans, spacing 2 inches apart. Bake the cookies 25 minutes. Cool the cookies on the pans 5 minutes. Transfer the cookies to a rack and cool completely. Store the cookies at room temperature in an airtight container.


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