1-1/2 cups chopped dates
1 cup raisins
2 tablespoons rum
1 cup butter, softened
1-1/2 cups granulated sugar
3 large eggs
3 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup finely chopped walnuts
Glaze:
2 cups confectioners' sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
Pulse raisins and dates in a food processor until finely chopped, pour into a medium mixing bowl. Drizzle rum on top of the chopped fruit, and set aside for at least an hour, preferably overnight.
In the work bowl of your stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, and nutmeg. Gradually add dry mixture to the creamed mixture. Stir in the date and raisin mixture, and finally the walnuts. Cover and refrigerate for 1 to 2 hours until firm.
On a floured surface, roll the dough into two 12 inch long by 2 inch diameter rolls. Slice in 1/4 inch thick rounds and place on a greased, or Silpat-lined baking sheet. Bake at 375° for 12 to 15 minutes, or until golden brown. Remove to wire rack to cool.
While the cookies are baking make the glaze by combining the glaze ingredients, whisking until smooth. Spoon glaze over warm cookies.