This delicious recipe yields 5 dozen cookies. Your dough will have to be refrigerated for several hours, so remember not to use this recipe as a last resort 2 hours before your guests will arrive.

Ingredients:

• 230g Dried figs
• 110g Raisins
• 60g Candied cherries, chopped coarsely
• 60g Dried apricots, chopped coarsely
• 1 tbsp Honey
• 2 tbsp Dry sherry
• 1 tbsp Lemon juice, freshly squeezed
• 170g Pecans, chopped
• Kosher salt
• 230g (2 sticks) Unsalted butter, at room temperature
• 1/2 tsp Ground cloves
• 1/2 cup Caster sugar
• 1/3 cup Light brown sugar, firmly packed
• 1 Extra-large egg
• 2 2/3 cups all-purpose flour

Method:

1. Cut off any stems from the figs by using a small scissor. Chop coarsely.
2. In a medium size mixing bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt.
3. Cover the bowl with plastic and rest overnight at room temperature.
4. On the next day, combine the butter, cloves, superfine sugar, and brown sugar by using an electric mixer. A mixer with a bowl and paddle attachment works best. Mix on a medium speed for about 3 minutes until creamy.
5. Lower your speed and add the egg. Mix until fully incorporated.
6. Slowly add the flour and 1/4 tsp Salt while mixer is still on a low speed. Do not over mix.
7. Add the fruit mixture and any liquid. Mix until just combined.
8. Divide the dough in half and roll both pieces of dough into a log. The log should be about 45 cm long and should be uniform.
9. Place the dough on waxed paper on a pan and refrigerate for several hours until the dough is firm.
10. Preheat the oven to 180C (350F).
11. Remove the firm logs from the refrigerator. Use a sharp knife to cut the log into 1 cm thick slices.
12. Place slices onto ungreased sheet pan.
13. Bake in the oven for 15-20 minutes until lightly golden.
14. Remove and cool on a cooling rack.
15. Enjoy!

Source: Ina Garten – Food Network