Better Than Fruitcake Cookies

Ingredients

• 0.3 cup brown sugar packed
• 0.7 cup candied cherries chopped
• 3 cups figs dried chopped
• 2 tablespoons cooking sherry dry
• 1  eggs 
• 2.7 cups flour all-purpose
• 0.5 teaspoon ground cloves 
• 1 tablespoon honey 
• 1 tablespoon juice of lemon 
• 0.7 cup raisins 
• 0.3 teaspoon salt 
• 0.5 cup super sugar fine
• 1 cup butter unsalted softened
• 2.5 cups walnuts chopped

Equipment

• bowl
• baking sheet
• oven
• plastic wrap

Directions

1. In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
2. Cream together with butter, brown sugar and white sugar until smooth.
3. Add egg and mix well.
4. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture
5. Lightly flour work surface and divide dough into 2 equal portions.
6. Roll into logs and wrap in plastic wrap or waxed paper.
7. Place dough in freezer for at least an hour.
8. Preheat oven to 350 degrees F (175 degrees C).
9. Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
10. Bake 10 to 13 minutes in the preheated oven, or until golden brown.