Holiday Treat – Fruitcake Cookies

The one thing I never want to eat is Fruitcake. But then I saw these cookies and I was willing to renegotiate that edict. These look so tasty, and more important fresh, that I am willing to test the waters and make them. Please don’t shy away from this recipe, especially if you are open to new tastes, or a twist on a holiday classic.

• Fruitcake Cookies:
  • Ingredients:
    • 1/2-pound dried figs
    • 1/4-pound raisins
    • 2 ounces candied cherries, coarsely chopped
    • 2 ounces dried apricots, coarsely chopped
    • 1 tablespoon honey
    • 2 tablespoons dry sherry
    • 1 tablespoon freshly squeezed lemon juice
    • 6 ounces chopped pecans
    • Kosher salt
    • 1/2 pound (2 sticks) unsalted butter, at room temperature
    • 1/2 teaspoon ground cloves
    • 1/2 cup superfine sugar
    • 1/3 cup light brown sugar, firmly packed
    • 1 extra-large egg
    • 2 2/3 cups all-purpose flour

• Directions:
  • Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the 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 the 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 the 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 ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

Happy Baking, Eating, and Holidays!