Better Than Fruitcake Cookies

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.

• Calories: 107 Calories

Ingredients

• 1 egg
• 1 pinch salt
• 1 cup unsalted butter, softened
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 2 tablespoons dry sherry
• 3 cups chopped dried figs
• 0.25 teaspoon salt
• 0.5 teaspoon ground cloves
• 0.66666698455811 cup raisins
• 0.66666698455811 cup candied cherries, chopped
• 2.5 cups chopped walnuts
• 0.5 cup super fine sugar
• 0.33333298563957 cup packed brown sugar
• 2.6666700839996 cups all-purpose flour

Recipe Instructions

Step 1

In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.

Step 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

Step 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.

Step 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.

Step 5

Bake 10 to 13 minutes in the preheated oven, or until golden brown.