Fruitcake Cookies
  • ½ lb. dried or candied figs
  • ¼ lb. raisins
  • 2 oz. candied cherries or fruit, coarsely chopped
  • 1 T. honey
  • 2 T. rum
  • 1 T. freshly squeezed lemon juice
  • 6 oz. chopped pecans
  • salt
  • ½ lb. (2 sticks) unsalted butter, at room temperature
  • ½ t. ground cloves
  • ½ c. superfine sugar
  • ⅓ c. light brown sugar, firmly packed
  • 1 egg
  • 2⅔ c. all-purpose flour
  1. Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, rum, lemon juice, pecans, and a pinch of salt. Cover let sit overnight at room temperature.
  2. Cream the butter, cloves, sugar, and brown sugar on medium speed until smooth. On low, add egg and mix until incorporated. Slowly add the flour and ¼ teaspoon salt just until combined. Add the fruits and nuts, including any liquid in the bowl.
  3. 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. Roll each half into a log, making an 18-inch-long roll, more or less. Refrigerate until firm or freeze to make things faster.
  4. Preheat the oven to 350F.
  5. With a small, sharp knife, cut the logs into ½-inch-thick slices. Place the slices ½-inch apart on parchment-lined sheet pans and bake for 15 to 20 minutes, until lightly golden. Cool and store covered.
Recipe by Jellibean Journals at