Fruit N Spice Rounds Recipes

FRUIT 'N' SPICE ROUNDS

Steps:

• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine 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 hour 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 degrees F for 10-12 minutes. Remove to wire racks.
• Meanwhile, combine glaze ingredients; brush over warm cookies.

BETTER-THAN-FRUITCAKE COOKIES

Steps:

• In a small bowl, combine raisins and bourbon. Cover and let stand for 30 minutes., In a large bowl, cream butter and brown sugar until blended. Beat in egg. Combine the flour, cinnamon, baking soda, nutmeg and cloves; gradually beat into creamed mixture. Stir in the pecans, cherries and raisin mixture., Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 325° for 12-15 minutes or until firm. Cool for 2 minutes before removing to wire racks to cool completely. Store in an airtight container.

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.