Step 1

Preheat oven to 325°F and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, cream together the butter and brown sugar with an electric mixer until light and fluffy.

Step 3

Add egg, vanilla, and rum or rum extract and beat to combine.

Step 4

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually beat into creamed mixture.

Step 5

Stir in dates, candied cherries, pineapple, hazelnuts, pecans, and walnuts.

Step 6

Drop by the tablespoonful onto prepared baking sheets and bake until lightly golden, about 15 minutes.

Step 7

These cookies taste best after a few days stored in an airtight container. Enjoy!