Fruit ‘n’ Spice Rounds
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
YIELD: about 5 dozen.
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 cookies quickly became a family favorite. —Allison Bell, Helena, Montana
Ingredients
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1 cup butter, softened
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1-1/2 cups sugar
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3 large eggs, room temperature
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3 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon ground cloves
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1 teaspoon ground nutmeg
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1-1/2 cups finely chopped dates
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1 cup finely chopped raisins
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1 cup finely chopped walnuts
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GLAZE:
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2 cups confectioners' sugar
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2 tablespoons lemon juice
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2 tablespoons water
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
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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.
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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.
Nutrition Facts
1 cookie: 120 calories, 5g fat (2g saturated fat), 17mg cholesterol, 50mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 1g protein.
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