Fruitcake Cookies

Ingredients

• 2 ounces candied cherries coarsely chopped
• 2 ounces apricots dried coarsely chopped
• 0.5 pound figs dried
• 2 tablespoons cooking sherry dry
• 1 extra large eggs 
• 2.7 cups flour all-purpose
• 0.5 teaspoon ground cloves 
• 1 tablespoon honey 
• 60 servings kosher salt 
• 1 tablespoon juice of lemon freshly squeezed
• 0.3 cup brown sugar light packed
• 6 ounces pecans chopped
• 0.3 pound raisins 
• 0.5 cup caster sugar 
• 0.5 pound butter unsalted at room temperature (2 sticks)

Equipment

• bowl
• oven
• knife
• blender
• plastic wrap
• hand mixer
• kitchen scissors

Directions

1. Watch how to make this recipe.
2. 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.
3. 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!
4. Add the fruits and nuts, including any liquid in the bowl.
5. 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.
6. 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.
7. Preheat the oven to 350 degrees.
8. With a small, sharp knife, cut the logs into 1/2-inch-thick slices.
9. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.