These pretty, chewy and delicious Fruitcake Christmas Cookies, fruit rich and nut filled, with a hint of cinnamon and cloves, will surely be one of your favorite Fruitcake Cookies.
Ingredients
½ lb dried figs
¼ lb raisins
2 oz candied papaya, coarsely chopped
2 oz candied lime, coarsely chopped
1 Tbsp honey
3 Tbsp fresh lemon juice
1⅓ cups pecans, chopped
1 cup unsalted butter, softened
½ cup superfine sugar
⅓ cup brown sugar, firmly packed
1 tsp ground cloves
1 tsp ground cinnamon
1 large egg
2⅔ cups all-purpose flour
Instructions
Coarsely chop candied fruits (cut off the hard stems of the figs) and pecans. Squeeze lemon. In a medium bowl combine fruits with honey, lemon juice and pecans. Cover with plastic wrap and allow to sit several hours at room temperature.
In a large bowl, with electric mixer on low speed combine butter, superfine sugar, brown sugar, cloves, and cinnamon until smooth. Incorporate egg. Gradually add the flour. Add the fruits and nuts.
Divide the dough in half, and place each half on parchment paper. Roll into a 1 ¾ inch thick logs. Leave the dough in the refrigerator for several hours, until firm.
Preheat the oven to 350 degrees F, and prepare two baking sheets with a parchment paper.
Cut the logs into ½ inch-thick slices with a sharp knife.
Place the cookies on baking sheet and bake for about 15 minutes, until lightly golden.
Notes
Nutrition calculated per 1 cookie (20g). Fruitcake Cookies can be stored in your cookie jar up to two weeks. Suggestion - Let the mix of chopped fruits, honey, lemon, and pecans, covered with a plastic wrap to sit overnight at room temperature, for an even better structure and taste.