Fruitcake Cookies

F 4

Trust me when I tell you these cookies are fabulous, trust me again when I tell you that these are little slices of heaven! While I am at it, let me also tell you these sweet things are good for you, 😉I mean there is fruit in it, lots and lots of fruits, and nuts, and honey, and booze, and some butter and sugar too…YUM! And no, I don’t like fruit cakes, not my favorite; but I love these. So does my husband, who loves fruit cakes. And my point is?…make these as soon as possible; you won’t regret it, I promise!

F 8

The recipe is by the sweetest Ina Garten. Love her, love her recipes…simple and doable, yet very sophisticated and classy, just like these beauties ☺️.


The chopped fruits and nuts are soaked in sherry, honey, lemon juice and a pinch of salt, and allowed to rest overnight so that the fruits are infused and plump with all that goodness. I love that it is a slice-and-bake cookie; no scooping, no shaping, when you are ready to bake, just take it out of the freezer, slice and bake away…how easy is that? And the best part, it makes two batches or logs of cookie dough, which means, you can have one log in the freezer to enjoy later.

F 2

These bejeweled cookies are more on the chewier side but slightly crisp on the outside. The powdered cloves in the dough lend these cookies a very festive and bright flavor and aroma. Perfect for the season!

Sending these yummy cookies to Fiesta Friday at The Novice Gardener.


Fruitcake Cookies

Recipe source : Ina Garten


1/2 pound dried figs

1/4 pound raisins

2 ounces candied cherries, coarsely chopped

2 ounces dried apricots, coarsely chopped

1 tablespoonhoney

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


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.

8 thoughts on “Fruitcake Cookies

  1. Pingback: Thanksgiving Corn Pudding (Steamed) | Fiesta Friday #43 | The Novice Gardener

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