If you like fruitcake then you will love these Fruitcake Cookies!
Fruitcake Cookies
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Note: Make the Fruit mixture the night before baking.
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Makes 3 dozen medium-small cookies
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Fruit Ingredients:
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*7 ounces Dried Figs, hard ends removed, coarsely chopped
*1/4 cup Raisins
*1/4 cup roughly chopped Candied Cherries
*5 dried Apricots, roughly chopped
*3 ounces chopped Pecans
*1/2 tablespoon Honey
*1/2 teaspoon Vanilla Extract
*1 tablespoon Apple Cider Vinegar
*1/2 tablespoon freshly squeezed Lemon Juice
*Pinch Kosher Salt or Sea Salt
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In a bowl combine the above ingredients and place in an airtight container or plastic wrap over bowl. Allow the fruit container with fruit to sit out overnight.
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Cookie Dough
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*1/2 Butter, room temperature
*1/2 cup Superfine Sugar
*1/2 teaspoon Cloves
*1/4 teaspoon Almond Extract
*1/3 cup Brown Sugar, packed firmly
*2 Eggs
*2 2/3 – 3 cups All-purpose Flour, sifted
*1/4 teaspoon Sea Salt
Note: Dough can be made and refrigerated overnight.
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*In a stand mixer with paddle attachment cream together: Butter, superfine sugar, ground cloves, almond extract and brown sugar until smooth, adding the eggs one at a time and slowly add the flour and salt being careful not to over mix.
*Hand mix when adding the fruit to the cookie dough, mixing just enough to incorporate all the fruit and form into two fruit dough logs wrapping them in plastic wrap for several hours or until firm.
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*Remove fruitcake dough logs from the fridge and slice about 1/2 inch thick and place on a Silpat covered baking sheet. Bake the cookies at 350*F. for 15-18 minutes or until very lightly golden.
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*Allow cookies to cool on baking sheet.
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Enjoy!
Recipe adapted from Food Network Ina Garten Fruitcake Cookies
Enjoy!
Lindy
