Fruit and Spice Rounds

1 cup raisins

1 cup dried figs

1 cup pitted whole dates

½ cup walnuts

1 ½ cups sugar

1 cup butter

3 eggs

2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

¾ tsp ground cloves

½ tsp ground nutmeg

Boiled Butter Icing (optional)

Bake at 350°

Using fine blade, put fruits and nuts through a food grinder or oil the blade and bowl of a food processor and grind the fruits and nuts.

In large mixer bowl cream together sugar and butter until light and fluffy. Add eggs; beat well. Stir together flour, baking soda, salt, and spices; gradually add to creamed mixture and mix well. Stir in ground fruit mixture.

Cover and chill several hours or overnight. Divide dough in half. Roll out one portion on well-floured surface to ¼ thickness. Cut with floured 2 ½ inch round cookie cutter. Bake on greased cookie sheet in 350° oven for 10 to 12 minutes. Let cool on cookie sheet 2 to 3 minutes; remove to wire rack. Repeat with remaining half of dough. Cool cookies. If desired, spread with Boiled Butter Icing.

Boiled Butter Icing:

In 1-quart saucepan mix 1 cup sugar, ½ cup water, and ¼ cup butter. Cover; bring to boiling. Uncover; continue cooking to soft ball stage (candy thermometer registers 238°). Cool to lukewarm (110°) without stirring. Add ½ teaspoon vanilla. Transfer to mixer bowl; beat with electric mixer about six minutes or until creamy.

Pat