1 cup (2 sticks) butter (no substitutes), softened
1 1/2 cups sugar
3 eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 1/2 cups finely chopped dates
1 cup finely chopped raisins
1 cup finely chopped walnuts

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 hours or until easy to handle.

On a floured surface, roll out to 1/4-inch thickness. Cut with a 2-1/2-inch round cookie cutter dipped in flour. Place 1-inch apart on greased baking sheets.

Bake at 375°F for 10-12 minutes. Remove to wire racks.

GLAZE:

2 cups confectioners' sugar
2 tablespoons lemon juice
2 tablespoons water

Meanwhile, combine glaze ingredients; brush over warm cookies.

Makes 5 dozen.

Submitted by: Mary Allen