Dried Fruit Cookies

Ingredients

• 1/2 pound (225 g) dried figs
• 1/4 pound (115 g) raisins
• 2 ounces (55 g) dried cranberries, coarsely chopped
• 2 ounces (55 g) dried apricots, coarsely chopped
• 1 tablespoon (15 ml) honey
• 2 tablespoons (30 ml) dry sherry ( cherry brandy worked great )
• 1 tablespoon (15 ml) freshly squeezed lemon juice
• 6 ounces (170 g) chopped pecans
• a pinch of salt
• 1 cup (240 ml) unsalted butter, at room temperature
• 1/2 cup (120 ml) sugar
• 1/3 cup (80 ml) light brown sugar, firmly packed
• 1 extra-large egg
• 2 2/3 cups (640 ml) all-purpose flour

Method

1. Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs.
2. In a medium bowl, combine the figs, raisins, cranberries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar on medium speed until smooth, about 3 minutes.
4. 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 (1 ml) salt just until combined. Don't overmix! Add the fruits and nuts, including any liquid in the bowl.
5. Divide the dough in half and place each half on the long edge of a 12 by 18-inch (30x46 cm) piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch (4 cm) thick, making an 18-inch (46 cm)-long roll. Refrigerate the dough for several hours, or until firm.
6. Preheat the oven to 350 degrees (175°C).
7. With a small, sharp knife, cut the logs into 1/2-inch (1 cm)-thick slices. Place the slices 1/2-inch (1 cm) apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.