FRUIT 'N' SPICE ROUNDS

FRUIT 'N' SPICE ROUNDS RECIPE

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

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