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Better Than Fruitcake Cookies
Better Than Fruitcake Cookies
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A decadent holiday cookie recipe with rum-soaked apricots and dates, a delicious alternative to traditional fruitcake.
Ingredients:
  • 3 cups chopped dried figs
  • 0.66666698455811 cup raisins
  • 0.66666698455811 cup candied cherries, chopped
  • 1 tablespoon honey
  • 2 tablespoons dry sherry
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 2.5 cups chopped walnuts
  • 1 cup unsalted butter, softened
  • 0.5 cup super fine sugar
  • 0.33333298563957 cup packed brown sugar
  • 2.6666700839996 cups all-purpose flour
  • 0.5 teaspoon ground cloves
Instructions:
  • Mix together a tantalizing blend of fruits, honey, sherry, lemon juice, salt, and walnuts in a spacious bowl. Allow the flavors to meld and intensify by refrigerating the glorious mixture overnight.
  • Mix together butter, brown sugar, and white sugar until smooth. Add the egg and mix thoroughly. Gradually combine the flour, salt, and cloves into the mixture, then stir in the fruit and nut mixture.
  • Dust work surface with flour. Divide dough into 2 equal parts and shape each into a log. Wrap logs in plastic wrap or waxed paper and freeze for at least an hour.
  • Preheat your oven to 350 degrees F (175 degrees C). Slice the logs into thin rounds and arrange them on a baking sheet, ensuring they are at least 1 inch apart from each other.
  • Bake in the preheated oven for 10-13 minutes, or until golden brown.

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