Snip off the hard stems of the figs with scissors or a small knife and
coarsely chop the figs. In a medium bowl, combine figs, raisins,
cherries, apricots, honey, sherry, lemon juice, pecans and a pinch of
salt. Cover with plastic wrap and allow to sit overnight at room
temperature.
In a bowl of an electric mixer fitted with the paddle attachment,
cream the butter, cloves, superfine sugar and brown sugar on
medium speed until smooth, about 3 minutes. with the mixer on
low speed, add the egg and mix until incorporated. With the
mixer still on low, slowly add the flour and 1/4 teaspoon salt
just until combined. Don't over mix! Add the fruits and nuts,
including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a
12 by 18 inch piece of parchment or waxed paper. Roll each half
into a log, 1 1/2 to 1 3/4 inch thick, making an 18 inch long roll.
Refrigerate the dough for several hours, or until firm.
Preheat oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2 inch thick slices.
Place the slices 1/2 inch apart on un-greased sheet pans and bake
for 15 to 20 minutes, until lightly golden.
Originally Submitted
1/7/2014
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