Dried Fruit Cookie Recipes - Glazed Diamonds

Ingredients

• 1 2/3 cups/250g all-purpose/plain flour

• 1 tsp ground cinnamon

• 1 tsp baking powder

• 1/2 baking soda

• 1/2 tsp salt

• 1 cup/200g firmly packed dark brown sugar

• 2 large eggs, lightly beaten

• 1 cup/250g butter, melted

• 1/2 cup/125 ml sour cream

• 1 1/3 cups/140g finely chopped dates

• 3/4 cup/75g finely chopped walnuts or pecans

LEMON GLAZE:

• 1 1/3 cups/200g confectioners'/icing sugar

• 3 tbsp butter, melted

• 1 tbsp fresh lemon juice

• 1-2 tbsp water

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Method:

1. Preheat the oven to 350F/180C/gas 4. Butter a 13 x 9 inch (33 x 23cm) baking pan.

2. Sift the flour, cinnamon, baking powder, baking soda, and salt into a large bowl. Stir in the brown sugar. Add the eggs, beating until just blended.

3. Beat in the butter and sour cream. Stir in the dates and walnuts. Pour the mixture into the prepared pan.

4. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cool completely in the pan.

5. Lemon Glaze: Mix the confectioners' sugar, butter and lemon juice in a small bowl. Add enough water to create a glazing consistency.

6. Spread the glaze over the cooled cake. Cut lengthwise into long strips. Cut the strips into diamonds by running the knife diagonally from one side of the pan to the other.