| Level: | Intermediate |
| Total: | 14 hr 50 min |
| Prep: | 30 min |
| Inactive: | 14 hr |
| Cook: | 20 min |
| Yield: | 5 dozen small cookies |
Ingredients
- 1/2 pound dried figs
- 1/4 pound raisins
- 2 ounces candied cherries, coarsely chopped
- 2 ounces dried apricots, coarsely chopped
- 1 tablespoon honey
- 2 tablespoons dry sherry
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces chopped pecans
- Kosher salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon ground cloves
- 1/2 cup superfine sugar
- 1/3 cup light brown sugar, firmly packed
- 1 extra-large egg
- 2 2/3 cups all-purpose flour
Instructions
- 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, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don’t over mix! Add the fruits and nuts, including any liquid in the bowl.
- 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, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
- Preheat the oven to 350 degrees.
- With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
Nutrition Facts
| Calories | 101 |
| Total Fat | 5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 12 milligrams |
| Sodium | 7 milligrams |
| Carbohydrates | 13 grams |
| Dietary Fiber | 1 grams |
| Sugar | 7 grams |
| Protein | 1 grams |
Reviews
No, because I first need to know if any adjustments are necessary to the recipe for high altitude baking?
I found this recipe a couple of years ago and they are now one of my favorites! I make them every year!
Absolutely heavenly! Those cloves really put it over the top!
It’s a keeper! Yummy cookies!!!
This is an amazing cookie! And I don’t eat fruitcake! They are really more of a FRUIT & NUT cookie, at least that’s what I’m calling them. They smell and taste like Christmas. If I make any modifications next time (and there will be plenty of next times) I will increase the nuts a little bit. Wow I’m sorry I haven’t baked these before. Good form Ina!!!
I’ve been wanting to make these for a few years. Now that I have made them I realize I’ve been missing out… They are DELICIOUS!!!! I’ll probably get raked over the coals for this but… I did make a few modifications for my own taste/what I had on hand.
I used golden raisins instead of dark , I used dried sweetened cherries instead of candied. The other fruits in the recipe remained the same. I used 4 tablespoons of bourbon in the soaking mixture, the fruit absorbed all of it, could have used more. In regard to the spices I used 1/2 tsp ground cloves, 1/2 tsp cinnamon, 1/2 tsp nutmeg. I added a tsp of vanilla. Instead of rolling the dough I used a number 50 scoop (yields about 1.2 TBSP of dough). Then pressed the dough out with the bottom of a glass/measuring cup. I wanted a rough edge/rustic look for the cookies. This method resulted in 60 cookies. This dough does not spread when baking, probably why Ina rolls and slices them.
Happy Holidays Everyone!!
I used golden raisins instead of dark , I used dried sweetened cherries instead of candied. The other fruits in the recipe remained the same. I used 4 tablespoons of bourbon in the soaking mixture, the fruit absorbed all of it, could have used more. In regard to the spices I used 1/2 tsp ground cloves, 1/2 tsp cinnamon, 1/2 tsp nutmeg. I added a tsp of vanilla. Instead of rolling the dough I used a number 50 scoop (yields about 1.2 TBSP of dough). Then pressed the dough out with the bottom of a glass/measuring cup. I wanted a rough edge/rustic look for the cookies. This method resulted in 60 cookies. This dough does not spread when baking, probably why Ina rolls and slices them.
Happy Holidays Everyone!!
I am trying to determine when to make these cookies, but need to know how long they will last once baked. Thoughts on this anyone?
We made these this year, we were confused by the instruction “2 2/3 cups all-purpose flour”. Ours did not turn out, though the globs on the cookie sheet tasted great. Please explain what we missed.
Does “2 2/3 cups” mean: a. two 2/3 cups (as the video shows) or, b. 2 whole cups + two 1/3 cups?, or 1-1/3 c (which you would get with two 2/3 c 2/3 + 2/3 = 1-1/3). Your insight is appreciated….
Does “2 2/3 cups” mean: a. two 2/3 cups (as the video shows) or, b. 2 whole cups + two 1/3 cups?, or 1-1/3 c (which you would get with two 2/3 c 2/3 + 2/3 = 1-1/3). Your insight is appreciated….
I love these cookies. I make them every year following the recipe, then drizzle a little vanilla glaze over top so they’re pretty. Different from your everyday Christmas cookie, and delicious.
These are delicious, and I think even better with a lemon glaze!