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1
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs.
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2
In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt.
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3
Cover with plastic wrap and allow to sit overnight at room temperature.
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4
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.
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5
With the mixer on low speed, add the egg and mix until incorporated.
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6
With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined.
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7
Don't over mix!
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8
Add the fruits and nuts, including any liquid in the bowl.
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9
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.
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10
Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll.
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11
Refrigerate the dough for several hours, or until firm.
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12
Preheat the oven to 350 degrees.
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13
With a small, sharp knife, cut the logs into 1/2-inch-thick slices.
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14
Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
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15
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
