Fruitcake Cookies

1. 1

   Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs.

2. 2

   In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt.

3. 3

   Cover with plastic wrap and allow to sit overnight at room temperature.

4. 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.

5. 5

   With the mixer on low speed, add the egg and mix until incorporated.

6. 6

   With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined.

7. 7

   Don't over mix!

8. 8

   Add the fruits and nuts, including any liquid in the bowl.

9. 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.

10. 10

    Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll.

11. 11

    Refrigerate the dough for several hours, or until firm.

12. 12

    Preheat the oven to 350 degrees.

13. 13

    With a small, sharp knife, cut the logs into 1/2-inch-thick slices.

14. 14

    Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

15. 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

* Per serving · 4 servings · Values may vary.