Ingredients
1 cup butter, softened1-1/2 cups sugar3 large eggs, room temperature3 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon ground cloves1 teaspoon ground nutmeg1-1/2 cups finely chopped dates1 cup finely chopped raisins1 cup finely chopped walnutsGLAZE:2 cups confectioners’ sugar2 tablespoons lemon juice2 tablespoons water
Preparation
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.
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.
