- Preheat oven to 325°F and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and brown sugar with an electric mixer until light and fluffy.
- Add egg, vanilla, and rum or rum extract and beat to combine.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually beat into creamed mixture.
- Stir in dates, candied cherries, pineapple, hazelnuts, pecans, and walnuts.
- Drop by the tablespoonful onto prepared baking sheets and bake until lightly golden, about 15 minutes.
- These cookies taste best after a few days stored in an airtight container. Enjoy!
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