Side Pannel
Fruitcake Cookies Recipe
Fruitcake Cookies Recipe
- Recipe Submitted by maryjosh on 01/25/2019
Ingredients List
- 1/2 pound dried figs
- 1/4 pound raisins
- 1/4 pound candied cherries chopped (or dried cherries)
- 1 tablespoon honey
- 2 tablespoons brandy
- 6 ounces walnuts chopped
- salt
- 1 tablespoon lemon juice freshly squeezed
- 1 pound unsalted butter at room temperature
- 1/2 teaspoon ground cloves
- 1/2 cup superfine sugar see notes
- 1/3 cup light brown sugar packed
- 1 extra-large egg
- 2 2/3 cups all-purpose flour
Directions
Trim off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, mix together the figs, raisins, cherries, apricots, honey, sherry, lemon juice, walnuts, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature to soften.
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.
With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt until just combined. Do not over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12" by 18" piece of parchment or waxed paper. Roll each half into a log, 1 1/2" to 1 3/4" thick, making an 18" long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees. With a small, sharp knife, cut the logs into 1/2" thick slices. Place the slices 1/2" apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
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.
With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt until just combined. Do not over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12" by 18" piece of parchment or waxed paper. Roll each half into a log, 1 1/2" to 1 3/4" thick, making an 18" long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees. With a small, sharp knife, cut the logs into 1/2" thick slices. Place the slices 1/2" apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
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