Fruit N Spice Rounds Recipes

Steps:

• Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.

Steps:

• Whisk flour, sugar and orange zest; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Knead gently until dough forms. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour., Preheat oven to 350°. On a lightly floured surface, gently roll dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. scalloped or plain round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For icing, mix confectioners' sugar, orange juice and zest until smooth. Spread over cookies. Let stand at room temperature until set.

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.