Fran’s Fruitcake Cookies

AllSpicer Fran weighed in with her homemade holiday favorites: “I do cookies as holiday gifts, and this one is a new favorite.”


1/2 lb dried figs, stems off and coarsely chopped
1/4 lb raisins
1/4 lb candied cherries, coarsely chopped
1 Tbsp  honey
2 Tbsp dry sherry
1 Tbsp freshly-squeezed lemon juice
pinch of salt
Mix all the above ingredients together until well-combined. Cover with plastic wrap and let sit at room temperature overnight.

2 sticks unsalted butter, at room temperature
1 tsp Ground Cloves
1 tsp Apple Pie Spice
1/2 C superfine sugar
1/3 C light brown sugar, firmly packed
1 egg
2-2/3 C flour


Using an electric mixer and a big mixing bowl, cream together the butter, spices and brown and white sugars until the mixture is smooth. Add the egg and continue to mix.

Slowly add flour and a scant 1/4 tsp salt, continuing to mix. Add the honey-sherry-fruits combo to the dough and mix until well combined.

Divide the dough in two and place each on a piece of parchment paper to keep it from sticking. Roll each half of the cookie dough into an 18 inch long “logs.”

Chill the dough-rolls for at least several hours, until both are cool and firm. Cut dough logs into 1/2 inch thick slices and place cookie slices on baking sheets. Bake at 350 degrees on ungreased sheet pans for 15 to 20 minutes.

Remove baked cookies to cooling racks and allow to cool completely before storing in sealed containers.