Fruit And Spice Rounds Recipes

FRUIT 'N' SPICE ROUNDS

Steps:

• 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.

FRUIT AND SPICE ROUNDS

Steps:

• In a food processor or with the fine blade of a food grinder, process or grind raisins, figs, dates and walnuts.
• In a large mixing bowl beat butter until softened. Add sugar and beat until fluffy. Add eggs and beat well.
• In a mixing bowl stir together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Add flour mixture and beat until well mixed.
• Stir in ground fruit mixture. Divide dough in half; cover and chill several hours or overnight.
• Preheat oven to 375 degrees F. Grease cookie sheet.
• On a well floured surface roll dough 1/4 inch thick. Cut into rounds with a 2 1/2-inch cookie cutter. Place on cookie sheet and bake for 10-12 minute or until done. Cool on cookie sheet for 2-3 minutes, then remove and cool thoroughly on rack.
• Combine 1 1/2 cups sifted powdered sugar, 1 tablespoon softened butter or margarine, and 1/2 teaspoon vanilla and enough milk (4-5 tsp) to make icing of drizzling consistency.

FRUIT AND SPICE GLAZED ROUND COOKIES

Steps:

• in bowl,cream butter and sugar, add eggs, one at a time, beat well after each addition --
• combine flour, cinnamon, baking soda, nutmeg, cloves, gradually add to creamed mixture.
• stir in dates, raisins, walnuts.cover and refrigerate for 2 hours.
• on floured surface, roll out cookies to 1/4" thickness.cut with 2 1/2" round cutter -- dipped in flour.
• plae 1" apart on greased sheets and bake at 375* for 10-12 minutes.
• remove to racks to cool.
• meanwhile combine glaze ingredients and brush over warm cookies.

FRUIT AND SPICE ROUNDS

Steps:

• In a food processor or with the fine blade of a food grinder, process or grind raisins, figs, dates and walnuts.
• In a large mixing bowl beat butter until softened. Add sugar and beat until fluffy. Add eggs and beat well.
• In a mixing bowl stir together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Add flour mixture and beat until well mixed.
• Stir in ground fruit mixture. Divide dough in half; cover and chill several hours or overnight.
• Preheat oven to 375 degrees F. Grease cookie sheet.
• On a well floured surface roll dough 1/4 inch thick. Cut into rounds with a 2 1/2-inch cookie cutter. Place on cookie sheet and bake for 10-12 minute or until done. Cool on cookie sheet for 2-3 minutes, then remove and cool thoroughly on rack.
• Combine 1 1/2 cups sifted powdered sugar, 1 tablespoon softened butter or margarine, and 1/2 teaspoon vanilla and enough milk (4-5 tsp) to make icing of drizzling consistency.

FRUIT AND SPICE BONBONS

Steps:

• 1. Mix the dried fruit and spices with your hands until well combined.
• 2. Scoop 1 tablespoon of the mixture and roll it into a ball about 1/2 inch in diameter. Repeat until the entire mixture has been used.
• 3. Roll the balls in the sugar, cocoa, or nuts (or skip this part, if serving plain), and place them in paper mini-muffin cups. Serve or store airtight at room temperature for up to a week.

FRUIT & SPICE SODA BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Whizz the porridge oats and butter together in a food processor, or rub the butter into the oats with your fingertips in a big bowl. Stir in the flours, caster sugar, bicarb, mixed spice, 1 tsp salt, the raisins, sultanas, dates and mixed peel.
• Pour over the buttermilk and quickly stir in with a round-bladed knife. Tip out onto a flour-dusted surface and gently bring together into a ball with your hands. Transfer to a flour-dusted baking sheet and scatter over the demerara sugar, pressing it into the top. Use a sharp, flour-dusted knife to cut a big cross in the top and bake for 30-35 mins until crusty on the outside. Eat warm or cold, thickly sliced, with butter.