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National Fruitcake Day: Who Knew!

December 27, 2010

I just discovered that today is National Fruitcake day in the United States. In celebration of the holiday I thought I would share a tasty recipe for Dried Fruit Cookies that I made this year for Christmas. With ingredients like dried apricots, figs and honey, these cookies are a modern take on the nostalgic taste of Fruitcake.

The dried fruit and nuts in the dough remind me of little stained glass windows before baking.

Recipe from Barefoot Contessa

Ingredients:

1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
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

Directions:

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 overmix! 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.

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2 Comments leave one →
  1. michele prata permalink
    December 28, 2010 2:31 pm

    Oh those look amazing! I would love to eat these with espresso and steamed milk mid morning! Lovely, lovely, just lovely…..

  2. Mom permalink
    December 30, 2010 9:48 am

    These cookies were delicious! Even the freutcake, I mean fruitcake, sceptics loved them!

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