Sleigh Bells

• 2 sticks butter
• 2 c. brown sugar
• 3 eggs
• 1/4 c. honey
• 2 tsp. rum extract
• 1 tsp. vanilla
• 3 1/2 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• 1 c. white raisins
• 1 c. chopped pecans
• 1 c. chopped almonds
• 1 (8 oz.) box chopped dates
• 4 oz. red candied cherries
• 4 oz. green candied cherries
• 4 oz. candied pineapple

1. Cream butter, then beat in the sugar until light and fluffy. Add eggs, one at a time; beat thoroughly after each addition. Sift together flour, baking powder, soda, cinnamon, cloves and nutmeg (no salt is needed because of the salt in the butter).
2. Mix together honey, vanilla and rum extract.
3. Add a little at a time to the butter, sugar, egg mixture, alternating with the flour mixture.
4. Fold in fruit and nuts.
5. (Do not flour fruit and nuts.) Drop by teaspoonfuls (I use ice tea spoons because it makes a neater cookie) about 2 inches apart on a lightly greased cookie sheet.
6. (Too much grease tends to make the cookies run together.) Bake about 15 minutes in a moderate oven at 350u0b0.
7. Yields about 10 dozen cookies.
8. Store in cake tins with wax paper between layers of cookies.

butter, brown sugar, eggs, honey, rum, vanilla, flour, baking powder, baking soda, cinnamon, nutmeg, cloves, white raisins, pecans, almonds, dates, red candied cherries, green candied cherries, candied pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385518 (may not work)