Better Than Fruitcake Cookies

Recipe View In a large bowl, combine figs, raisins, candied cherries, honey, sherry, lemon juice, salt, and walnuts. Cover and marinate in the refrigerator overnight (at least 8 hours).

Recipe View In a separate large bowl, cream together the softened butter, superfine sugar, and brown sugar until light and fluffy (5 minutes). Add the egg and mix well.

Recipe View In a medium bowl, whisk together the flour, salt, and ground cloves. Gradually blend the dry ingredients into the butter mixture until just combined.

Recipe View Gently fold in the marinated fruit and nut mixture until evenly distributed throughout the dough.

Recipe View Lightly flour a work surface. Divide the dough into 2 equal portions. Shape each portion into a log approximately 1 1/2 to 2 inches in diameter. Wrap the logs tightly in plastic wrap or waxed paper.

Recipe View Place the wrapped dough logs in the freezer for at least 1 hour to firm up. This will make slicing easier.

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Recipe View Remove the dough logs from the freezer and unwrap. Using a sharp knife, slice the logs into thin rounds, about 1/4 inch thick.

Recipe View Place the cookie rounds on the prepared baking sheets, spacing them at least 1 inch apart.

Recipe View Bake for 10-13 minutes in the preheated oven, or until the edges are golden brown. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.