Better Than Fruitcake Cookies
Description
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
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3 cups chopped dried figs
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2/3 cup raisins
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2/3 cup candied cherries, chopped
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1 tablespoon honey
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2 tablespoons dry sherry
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1 tablespoon lemon juice
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1 pinch salt
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2 1/2 cups chopped walnuts
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1 cup unsalted butter, softened
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1/2 cup super fine sugar
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1/3 cup packed brown sugar
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1 egg
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2 2/3 cups all-purpose flour
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1/2 teaspoon ground cloves
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1/4 teaspoon salt
Directions
1
In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
2
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
3
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.
4
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.
5
Bake 10 to 13 minutes in the preheated oven, or until golden brown.