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.
- 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
- Cut off any stems from the figs by using a small scissor. Chop coarsely.
- In a medium size mixing bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt.
- Cover the bowl with plastic and rest overnight at room temperature.
- 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.
- Lower your speed and add the egg. Mix until fully incorporated.
- Slowly add the flour and 1/4 tsp Salt while mixer is still on a low speed. Do not over mix.
- Add the fruit mixture and any liquid. Mix until just combined.
- 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.
- Place the dough on waxed paper on a pan and refrigerate for several hours until the dough is firm.
- Preheat the oven to 180C (350F).
- Remove the firm logs from the refrigerator. Use a sharp knife to cut the log into 1 cm thick slices.
- Place slices onto ungreased sheet pan.
- Bake in the oven for 15-20 minutes until lightly golden.
- Remove and cool on a cooling rack.
Source: Ina Garten – Food Network