Fruitcake Cookies

I'm feeling so thankful for blogging friends this week.  Especially the ones who have contributed to my Ten Days of Christmas Cookies.  The lovely Lisa sent along two recipes to post, and this is the second delight...a fruitcake cookie which looks so delicious I feel as though I can taste them through the computer screen. 

Visit her website for glimpses into her fun family's life....and the doubling-up of cookies will have to take place tomorrow.  Yesterday was just too busy for more posting!

Enjoy the day, friends!

Fruitcake Cookies
Adapted from the Barefoot Contessa at Home - by Ina Garten

1/2 pound dried figs
1/4 pound golden raisins
1/4 pound candied cherries
1 tablespoon honey
2 tablespoons dry sherry (I use spiced rum)
1 tablespoon freshly squeezed lemon juice
6 ounces chopped walnuts
pinch 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

~ Snip off the stems of the figs and coarsely chop the figs.  
~ In a medium bowl, combine the figs, raisins, cherries, honey, sherry, lemon juice, walnuts, 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 a 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 and mix until just combined. Don't over mix!
~ Add the fruits and nuts, including any liquid in the bowl.
~ Divide the dough in half and place each on the long edge of a 12 X 18 inch piece of parchment paper.
~ Roll each half into a log, 1 1/2 to 1 3/4 inches 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 parchment lined sheet pans.
~ Bake for 15-20 minutes, until lightly golden.
~ Makes 4 dozen

Comments

[Ann]

I thought I had finished all my baking and now I have dropped by your blog need to start all over again. I have just made some Gingerbread Christmas Hearts - take a look at my blog.
Merry Christmas

[Rae Grant]

Oh Jan these look good! I'm so glad you are pushing on. We aren't done yet are we? There is baking to be done!