Fran's Fruitcake Cookies
by RoryFormer AllSpicer Fran weighed in with her homemade holiday favorites: “I do cookies as holiday gifts, and this one is a new favorite.” If you're a fan of fruit give it a try, we know you'll love it!
Fran's Fruitcake Cookies
Rated 5.0 stars by 1 users
Category
Cookies & Bars
Ingredients
½ lb. Dried Figs (Stems Removed and Chopped Coarsely)
¼ lb. Raisins
¼ lb. Candied Cherries (Chopped Coarsely)
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1 Tbsp. Bell Farm Honey
2 Tbsp. Dry Sherry
1 Tbsp. Freshly-Squeezed Lemon Juice
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Pinch of Sea Salt, Fine
2 Stick Butter, Unsalted (Room Temperature)
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1 tsp. Cloves, Ground
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1 tsp. Apple Pie Spice Blend
½ C. Superfine Sugar
⅓ C. Light Brown Sugar (Firmly Packed)
1 Egg
2 2/3 C. Flour
Directions
Mix figs, raisins, candied cherries, honey, dry sherry, lemon juice, and salt together until well combined. Cover with plastic wrap and let sit at room temperature overnight.
Cream together the butter, spices, and sugars in a large mixing bowl using an electric mixer. Add the egg and continue to mix.
Slowly add the flour and a scant ¼ tsp. salt, continuing to mix. Add the honey-sherry-furit mixture to the dough and mix until well combined.
Divide the dough into two equal pieces and place each on a piece of parchment paper to prevent sticking. Roll each half of the cookie dough into a roughly 18” long log.
Chill the dough rolls for at least several hours, until both are cool and firm. Cut the dough logs into ½” thick slices and place slices on baking sheets. Bake at 350°F on an ungreased sheet pan for 15-20 minutes.
Place the baked cookies on cooling racks and allow to cool completely before storing in sealed containers.