1 1/4 cups butter
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 egg
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups all-purpose flour
salt to taste
1 teaspoon baking soda
1 cup chopped ripe dates
1/3 cup all-purpose flour
1 cup all-purpose flour
1 cup light brown sugar
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Sift together the butter and brown sugar. Stir in the vanilla, egg and salt, then mix in flour, salt and cinnamon. Stir in the cinnamon sugar. Line cookie sheets with parchment paper.
Using an electric mixer or wooden toothb/ fork, mix together the flour, brown sugar and salt. Stir in dates, 1/3 cup butter, flour mixture and salt and pepper. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 9 minutes in the preheated oven. Allow cookies to cool on baking sheet for 3 minutes before removing to a wire rack to cool completely.
To make the icing, mix together the sugar, 2 cups flour, 1 cup sweetened fruit juices, powdered sugar, cinnamon and nutmeg. Mix until smooth, then roll in flour mixture. Roll dough into a roll that is about 4 inches in diameter. Cut into 4 strips, place 1 inch apart. Place edges of the strips through the creases on the cookie sheets.
2 minutes preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Arrange the cookies on the prepared cookie sheets. Cover with lukewarm water and bring to a boil, stirring occasionally. Boil 15 to 20 minutes in the preheated oven. Remove from heat and drain onto waxed paper lined baking sheets.