FRUIT 'N' SPICE ROUNDS
While I was looking for a way to use up an abundance of dates, I came across this recipe. Made with raisins, walnuts and a delectable lemon glaze, these quickly became a family favorite. -Allison Bell, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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.
Nutrition Facts : Calories 120 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 50mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
FRUIT AND SPICE GLAZED ROUND COOKIES
Make and share this Fruit and Spice Glazed Round Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 20m
Yield 5 dozen
Number Of Ingredients 14
Steps:
- in bowl,cream butter and sugar, add eggs, one at a time, beat well after each addition --
- combine flour, cinnamon, baking soda, nutmeg, cloves, gradually add to creamed mixture.
- stir in dates, raisins, walnuts.cover and refrigerate for 2 hours.
- on floured surface, roll out cookies to 1/4" thickness.cut with 2 1/2" round cutter -- dipped in flour.
- plae 1" apart on greased sheets and bake at 375* for 10-12 minutes.
- remove to racks to cool.
- meanwhile combine glaze ingredients and brush over warm cookies.
Nutrition Facts : Calories 1459.7, Fat 56.5, SaturatedFat 26, Cholesterol 224.5, Sodium 563.5, Carbohydrate 233.3, Fiber 9.7, Sugar 159.3, Protein 17.8
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10 FOOD AND SPICE PAIRINGS EVERY HOME COOK SHOULD KNOW
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Author Laura DenbyPublished Feb 21, 2018Estimated Reading Time 5 mins
- Chocolate and Chilies. Pairing chilies with chocolate might not be the first thing you think of when talking about spice combinations, but this surprising pair is more common than you think.
- Tomato and Basil. Tomatoes and herbs go hand in hand, raw or cooked. To match the sweetness of tomatoes, it’s best to pair them with an herb that is strong and equally sweet.
- Poultry and Thyme. This lemony herb can be enjoyed fresh or dried and is most commonly used on poultry dishes. Thyme has a pleasant and subtle flavor that pairs nicely with salty roasted chicken and potatoes.
- Apples and Cinnamon. Apples and cinnamon are a natural combination that evokes memories of mom’s apple pie. This warming combo is cozy and sweet and easy to toss together.
- Coconut Milk and Curry Powder. Curry powder is a blend of spicy, pungent, fragrant flavors. Too much of it can be overwhelming, but the right amount is the key to giving dishes like apple chicken curry their signature taste.
- Pecorino and Black Pepper. Pecorino cheese is a salty, buttery hard cheese. The rich and creamy flavor needs a bit of spice to balance it out, so Pecorino and cracked black pepper is a delightful combination.
- Oranges and Clove. Orange and clove is such a pungent and delicious combination that the fruit and spice combo is often used as a festive air freshener around the holidays.
- Honey and Chipotle. Sweet and spicy are an unbeatable combination. Whether it be on a dessert, cocktail or a dinner like baked ham, honey and chipotle balance each other and add depth to every dish.
- Chilies and Lime. Think about your favorite fish tacos; what makes them taste so fresh and spicy? Chili and lime is a timeless combination that makes its mark in Mexican food, Thai food and most Asian foods.
- Shrimp and Saffron. For a truly surprising combination that is simple and delicious, try saffron and shrimp. This pairing hails from Spain, where both ingredients are used regularly in dishes like Paella and shrimp and cod stew.
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