From Georgia Annis
The wonderful blend of spices intensifies as time goes on – not that they last long!
1/2 c. unsalted butter, room temperature
1 c. packed brown sugar
2 large eggs, room temperature
1/2 t. vanilla
1-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. sea salt
1 t. cinnamon
1/2 t. each ground ginger and allspice
1/4 t. each ground nutmeg and cloves
1 c. each dried currants or raisins and pitted dates, coarsely chopped
1 c. toasted pecans, coarsely chopped
1/2 c. icing sugar
2 to 3 T. cream or milk
Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
In a standing mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and scrape down the bowl as needed.
In another bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and cloves. Add to the butter mixture. Fold in the currants or raisins, dates and nuts. Spoon the dough in 1-tablespoon-sized scoops onto the baking sheets. Bake them about 8 to 10 minutes.
Remove the cookies from the oven and, using a flexible spatula, transfer them to a rack to cool and set.
While the cookies are baking, mix together the glaze ingredients, adding more milk or icing sugar to create a thin glaze. Once the cookies are completely cooled, drizzle them with glaze. Makes 3 dozen.