Fruitcake Cookies

Total Time:
14 hr 50 min
Prep:
30 min
Inactive:
14 hr
Cook:
20 min

Yield:
5 dozen small cookies
Level:
Intermediate

Ingredients
  • 1/2 pound dried figs
  • 1/4 pound raisins
  • 2 ounces candied cherries, coarsely chopped
  • 2 ounces dried apricots, coarsely chopped
  • 1 tablespoon honey
  • 2 tablespoons dry sherry
  • 1 tablespoon freshly squeezed lemon juice
  • 6 ounces chopped pecans
  • Kosher salt
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1/2 teaspoon ground cloves
  • 1/2 cup superfine sugar
  • 1/3 cup light brown sugar, firmly packed
  • 1 extra-large egg
  • 2 2/3 cups all-purpose flour
Directions
Watch how to make this recipe.
  • 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.

  • 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! Add the fruits and nuts, including any liquid in the bowl.

  • 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. 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.

  • Preheat the oven to 350 degrees.

  • With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

  • Per cookie: Calories: 101; Total Fat: 5 grams; Saturated Fat: 2 grams; Protein: 1 gram; Total carbohydrates: 13 grams; Sugar: 7 grams; Fiber: 1 gram; Cholesterol: 12 milligrams; Sodium: 7 milligrams

From Food Network Kitchens: After further testing and to ensure the best results, this recipe has been altered from what was in the actual episode.


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    This recipe is featured in:

    12 Days of Cookies