Fruitcake Cookies

By jeenikeen

Ingredients

• 1/2 lb (225 g) dried figs (about 16), stemmed, chopped
• 1/4 lb (120 g) sultana raisins (about 3/4 cup)
• 1/4 lb (120 g) candied (glace) cherries, chopped (about 1/2 cup)
• 6 oz (170 g) chopped walnuts (about 1-1/2 cups)
• 2 Tbsp dry sherry
• 1 Tbsp each: honey, fresh lemon juice
• Pinch + 1/4 tsp kosher salt
• 1 cup unsalted butter (1/2 lb/225 g), at room temperature
• 1/2 tsp ground cloves
• 1/2 cup superfine sugar
• 1/3 cup firmly packed brown sugar
• 1 large egg
• 2 - 2/3 cups all-purpose flour

Preparation

Step 1

In medium bowl, combine figs, raisins, cherries, walnuts, sherry, honey, lemon juice and pinch salt. Cover. Let stand overnight at room temperature, stirring occasionally.

In large bowl using electric mixer, cream butter, cloves and two sugars on medium speed until smooth, about 3 minutes. With mixer on low, mix in egg. Slowly beat in flour and remaining 1/4 teaspoon salt until just combined. (Don't overmix.) Stir in fig mixture.

Divide dough in half. Place each half on long edge of a 12-inch by 18-inch piece of parchment or wax paper. Roll each into a log, 1-1/2 to 1-3/4 inch thick and 18 inches long. Refrigerate several hours or until firm.

Cut logs into 1/2-inch thick slices (36 per log). Place slices 1/2-inch apart on ungreased sheet pans. Bake, in batches, in preheated 350F oven until golden, about 15 to 20 minutes.

Let cool in pan 5 minutes. Transfer cookies to wire rack to cool completely. Store in airtight container.

Makes 72 (6 dozen).