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.
INGREDIENTS (for 7 servings):
- 3 cups chopped dried figs
- 2/3 cup raisins
- 2/3 cup candied cherries, chopped
- 1 tablespoon honey
- 2 tablespoons dry sherry
- 1 tablespoon lemon juice
- 1 pinch salt
- 2 1/2 cups chopped walnuts
- 1 cup unsalted butter, softened
- 1/2 cup super fine sugar
- 1/3 cup packed brown sugar
- 1 egg
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
PREPARATION:
In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
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 mixture
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.
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.
Bake 10 to 13 minutes in the preheated oven, or until golden brown.