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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 96 |
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I hope I can convert this recipe to gluten free... i love the dates and pecans but the addition of the maraschino cherries make it a hit for me... the recipe is from Sun-Maid Ingredients:
1 cup butter or margarine, melted |
3 cups packed brown sugar |
1 teaspoon baking soda |
4 eggs |
2 cups chopped pecans |
2 packages (8-oz. each) sun-maid chopped dates |
1/2 cup sun-maid natural raisins |
1 jar (10-oz.) maraschino cherries, drained, dried and chopped |
3-1/2 to 4 cups all-purpose flour |
1-1/4 teaspoons ground nutmeg |
1 teaspoon ground allspice |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
Directions:
1. COMBINE melted butter, brown sugar and soda in a large mixing bowl.
2. BEAT in eggs, one at a time.
3. ADD pecans, dates, raisins and cherries.
4. COMBINE 3-1/2 cups flour, spices and salt in a medium bowl. Gradually add to date mixture, stirring well. Add up to 1/2 cup additional flour, if needed, to make slightly firm dough.
5. DROP dough by rounded spoonfuls onto greased or parchment lined cookie sheets.
6. BAKE at 350 F for 15 minutes or until lightly browned on edges.
7. COOL on wire racks.
8. Makes about 8 dozen
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