Name: Fruit & nut cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: Dried fruit 2 - 2 ½ cups; Honey 1tbsp; Dry Sherry 2tbsp; Lemon juice 2tbsp, freshly squeezed; Salt pinch; All-purpose flour ? 2 2/3 cups; Sugar ½ cup; Light brown sugar ? 1/3 cup; Butter 2 sticks, unsalted and @ room temperature; Egg 1 extra large; Ground cloves ½ tsp

Ingredients

Dried fruit 2 - 2 ½ cups
Honey 1tbsp
Dry Sherry 2tbsp
Lemon juice 2tbsp, freshly squeezed
Salt pinch
All-purpose flour ? 2 2/3 cups
Sugar ½ cup
Light brown sugar ? 1/3 cup
Butter 2 sticks, unsalted and @ room temperature
Egg 1 extra large
Ground cloves ½ tsp

Preparation

Preparation15 min

Cook time20 min

Add honey, sherry, salt & lemon juice to dried fruit and nuts; cover with plastic wrap and allow to sit overnight at room temperature.
Cream butter along with both sugars, ground cloves with hand mixer on medium speed, for about 3 minutes.
Add egg and mix until incorporated. Slowly add the flour and ¼ tsp salt and mix until just combined; do not overmix.
Add the fruits and nuts, along with any liquid in the bowl.
Divide the dough in half and place each half on a parchment paper. This dough is very easy to work with and the recipe makes about 5-dozen cookies, so if you want to divide it into more than 2 logs for future use, go ahead and make 4 smaller logs. Roll each log in the parchment and refrigerate for 2 hours. Place all the logs that are not being used right away in a Ziploc bag and stow in the freezer.
Preheat the oven to 350°F. Cut the log into ½? thick slices. Place them on a ungreased cookie pa ½? apart. Bake for 15-20 minutes or until lightly golden. My cookies were ready in 16-17 minutes, but the bottoms were slightly browned, so keep checking after 15 minutes.