Today, December 18th, is National Cookie Baking Day, and that is
exactly what I'm doing, baking cookies. As a result, the house smells like
Christmas. What does Christmas smell like, you ask? It smells sweet, and spicy,
with a touch of lemon, and that is precisely what makes up these delicious
fruit and spice cookies, reminiscent of some that my grandmother used to make
when I was a little girl. A soft type of cookie -- and generally I'm not a fan
of the soft cookie -- these can pull it off, and the glaze on top just makes
them extra wonderful. The glaze also makes them extra work, but basically, they
are slice and bake cookies that you can make ahead, and slice up when you want.
The dough also freezes nicely, so you can keep it on hand, and bake them up at the
last minute just before guests arrive to give your house a wonderfully spicy
aroma and incredibly cozy feel. Leave some out for Santa. He may just put
something extra special in your stocking this year.
Glazed Fruit and Spice Cookies
1-1/2 cups chopped dates
1 cup raisins
2 tablespoons rum
1 cup butter, softened
1-1/2 cups granulated sugar
3 large eggs
3 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup finely chopped walnuts
Glaze:
2 cups confectioners' sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
Pulse raisins and dates in a food processor until finely chopped, pour into a medium mixing bowl. Drizzle rum on top of the chopped fruit, and set aside for at least an hour, preferably overnight.
1-1/2 cups chopped dates
1 cup raisins
2 tablespoons rum
1 cup butter, softened
1-1/2 cups granulated sugar
3 large eggs
3 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup finely chopped walnuts
Glaze:
2 cups confectioners' sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
Pulse raisins and dates in a food processor until finely chopped, pour into a medium mixing bowl. Drizzle rum on top of the chopped fruit, and set aside for at least an hour, preferably overnight.
In the work bowl of your stand mixer, cream butter and sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition. In a
separate bowl, whisk together the flour, baking soda, cinnamon, cloves, and nutmeg. Gradually add dry mixture to the creamed mixture. Stir in the date and
raisin mixture, and finally the walnuts. Cover and refrigerate for 1 to 2 hours
until firm.
On a floured surface, roll the dough into two 12 inch long by 2 inch diameter rolls. Slice in ¼-inch-thick rounds and place on a greased or Silpat-lined baking sheet. Bake at 375° for 12 to 15 minutes, or until golden brown. Remove to a wire rack to cool.
While the cookies are baking make the glaze by combining the glaze ingredients, whisking until smooth. Spoon glaze over warm cookies.
On a floured surface, roll the dough into two 12 inch long by 2 inch diameter rolls. Slice in ¼-inch-thick rounds and place on a greased or Silpat-lined baking sheet. Bake at 375° for 12 to 15 minutes, or until golden brown. Remove to a wire rack to cool.
While the cookies are baking make the glaze by combining the glaze ingredients, whisking until smooth. Spoon glaze over warm cookies.
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2 comments:
Bonjour ma chère amie,
Dès jeudi je vais réaliser votre recette !...
Merci pour ce délicieux partage.
Gros bisous et joyeuses fêtes ❄️❄️ ☃️☃️ ❄️❄️
I DO love soft cookies, and these sound right up my alley, Pattie, and I adore dates! Thank you for sharing.
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