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
- 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
- 2⅔ cups all-purpose flour
- ½teaspoon ground cloves
- ¼teaspoon salt
Step 1In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
Step 2Cream 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 mixture
Step 3Lightly 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 4Preheat 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 5Bake 10 to 13 minutes in the preheated oven, or until golden brown.