SUBMITTED BY: Rick Thompson
Fruitcake Cookies
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
1/2 teaspoon ground cloves
1/2 cup super fine sugar
1/3 cup packed brown sugar
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1 egg
In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts.
Cover and marinate overnight.
Soften the butter or margarine to room temperature and cream together with cloves, and white and dark sugars until smooth.
Add egg and mix well.
Mix together the flour and salt and slowly add to butter mixture.
Do not overmix. Blend in the fruit and nut mixture.
Chill dough until stiff enough to handle.
Lightly flour work surface and divide dough into 2 equal portions.
Roll into logs and cover.
Place dough in freezer for at least an hour.
Preheat oven to 350F.
Cut logs into thin rounds and place on cookie sheet.
Leave 1 inch between slices.
Bake 10 to 13 minutes or until golden brown.
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