Fruitcake Cookies

• 1/2 c. butter, softened
• 1/2 c. light brown sugar
• 2 eggs, well beaten
• 2 1/2 c. plain flour
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 c. dark rum flavoring
• 1 1/2 c. or 8 oz. golden seedless raisins
• 2/3 c. or 4 oz. pitted chopped dates
• 3 slices candied pineapple (1 each green, red and yellow)
• 3 c. chopped pecans
• 3/4 c. or 4 oz. candied cherries, halved

1. Preheat oven to 300u0b0.
2. Grease 2 large cookie sheets and set aside.
3. In a large bowl, cream butter and sugar.
4. Mix in eggs until light and fluffy.
5. Add 2 cups flour, baking soda and cinnamon to creamed mixture alternately with rum and mix thoroughly.
6. Mix rest of flour with fruit and nuts (except cherries).
7. Fold into dough mixture.
8. Form into 1 tablespoon mounds and place on cookie sheet.
9. Top each with a cherry half. Bake 15 minutes.

butter, light brown sugar, eggs, flour, baking soda, cinnamon, dark rum, golden seedless raisins, dates, candied pineapple, pecans, candied cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=370018 (may not work)