Fruit & nut cookies

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

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Preparation

• 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.