Fruit 'n' Spice Rounds Recipe

5 3 2
Fruit 'n' Spice Rounds Recipe
Fruit 'n' Spice Rounds Recipe photo by Taste of Home
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Fruit 'n' Spice Rounds Recipe

Read Reviews
5 3 2
Publisher Photo
While I was looking for a way to use up an abundance of dates, I came across this recipe. Made with raisins, walnuts and a delectable lemon glaze, these quickly became a family favorite. —Allison Bell, Helena, Montana
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups granulated sugar
  • 3 large egg
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1-1/2 cups finely chopped dates
  • 1 cup finely chopped raisins
  • 1 cup finely chopped walnuts
  • GLAZE:
  • 2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons water

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, cloves and nutmeg; gradually add to the creamed mixture. Stir in the dates, raisins and walnuts. Cover and refrigerate for 2 hours or until easy to handle.
On a floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter dipped in flour. Place 1 in. apart on greased baking sheets.
Bake at 375° for 10-12 minutes. Remove to wire racks. Meanwhile, combine glaze ingredients until smooth; brush over warm cookies. Cool before storing. Yield: about 5 dozen.
Originally published as Fruit 'n' Spice Rounds in Best of Country Cookies 1999, p45

Nutritional Facts

2 each: 242 calories, 9g fat (4g saturated fat), 38mg cholesterol, 111mg sodium, 39g carbohydrate (26g sugars, 2g fiber), 3g protein.

  • 1 cup butter, softened
  • 1-1/2 cups granulated sugar
  • 3 large egg
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1-1/2 cups finely chopped dates
  • 1 cup finely chopped raisins
  • 1 cup finely chopped walnuts
  • GLAZE:
  • 2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, cloves and nutmeg; gradually add to the creamed mixture. Stir in the dates, raisins and walnuts. Cover and refrigerate for 2 hours or until easy to handle.
  2. On a floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter dipped in flour. Place 1 in. apart on greased baking sheets.
  3. Bake at 375° for 10-12 minutes. Remove to wire racks. Meanwhile, combine glaze ingredients until smooth; brush over warm cookies. Cool before storing. Yield: about 5 dozen.
Originally published as Fruit 'n' Spice Rounds in Best of Country Cookies 1999, p45

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Reviews forFruit 'n' Spice Rounds

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MY REVIEW
Zippi_MO User ID: 350364 31096
Reviewed Nov. 22, 2010

"I love this cookie. I like to use chopped dates, golden raisins and chopped nuts, roll into rolls like refrigerator cookies and slice when very cold, instead of rolling out. Every time I take these cookies somewhere, the recipe is requested."

MY REVIEW
cfudala49837 User ID: 3208692 74290
Reviewed Dec. 8, 2009

"Very good cookies. I will make again."

MY REVIEW
Zippi_MO User ID: 350364 28115
Reviewed Dec. 8, 2009

"This cookie is wonderful, spicy, chewie and keeps well. At least it keeps a few hours until they are all gone. I sometimes substitute chopped dried apricots or dried cherries or cranberries for the raisins. I make several batches before Christmas. They are always a hit!"

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