Better Than Fruitcake Cookies
This recipe makes over 12 dozen small cookies... a great substitution for holiday fruitcake . You can substitute rum-soaked dried apricots and dates instead of glacee'd cherries and figs for an equally tasty cookie.
- Serves: 12 persons
Ingredients
- 3cups chopped dried figs
- ⅔cup raisins
- ⅔cup candied cherries, chopped
- 1tablespoon honey
- 2tablespoons dry sherry
- 1tablespoon lemon juice
- 1pinch salt
- 2½ cups chopped walnuts
- 1cup unsalted butter, softened
- ½cup super fine sugar
- ⅓cup packed brown sugar
- 1egg
- 2⅔ cups all-purpose flour
- ½teaspoon ground cloves
- ¼teaspoon salt
Instructions
Step 1
In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.Step 2
Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixtureStep 3
Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.Step 4
Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.Step 5
Bake 10 to 13 minutes in the preheated oven, or until golden brown.