Yield: 48 Servings
Measure | Ingredient |
---|---|
\N \N | Preheat Oven to 350~ |
20 \N | Min - Work Time |
40 \N | Min - Total Time |
1¾ cup | Flour |
1 teaspoon | Cinnamon |
½ teaspoon | Allspice |
½ teaspoon | Nutmeg |
½ teaspoon | Baking soda |
8 tablespoons | Unsalted butter (marg/short) |
\N \N | At room temp. |
1 cup | Brown sugar |
1 \N | Egg |
1 teaspoon | Vanilla extract |
1 teaspoon | Lemon zest |
¼ cup | + 4-6 Tb Milk |
½ cup | Dates, pitted, chopped |
½ cup | Golden raisins |
½ cup | Walnuts, chopped |
1½ cup | Icing sugar |
86 \N | Calories |
1 gram | Protein |
3 grams | Fat |
18 milligrams | Sodium |
15 grams | Carbohydrates |
10 milligrams | Cholesterol |
PER COOKIE:
Preheat oven to 350~. Combine flour, spices, & baking soda. With an electric mixer at medium-low, beat butter & sugar until fluffy. Add egg, vanilla, & lemon zest, & beat until combined. Beat in half the flour mixture. Add ¼ milk, then beat in remaining flour mixture until well blended. Stir in dates, raisins, & walnuts. Drop by rounded teaspoonfuls onto an ungreased baking sheet. Bake until browned, about 10 min. Stir about 4-6 tbsps of milk into icing sugar to make a thin glaze. Spread the glaze on the cooled cookies.