Rating: 4 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

This recipe makes over 12 dozen small cookies... a great substitution for holiday fruitcake . You can substitute rum-soaked dried apricots and dates instead of glacee'd cherries and figs for an equally tasty cookie.

Recipe Summary

Servings:
72
Yield:
12 dozen
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.

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  • Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture

  • Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.

  • Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.

  • Bake 10 to 13 minutes in the preheated oven, or until golden brown.

Nutrition Facts

107 calories; protein 1.5g; carbohydrates 14.3g; fat 5.4g; cholesterol 9.4mg; sodium 14.4mg. Full Nutrition
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