Just in time for Christmas: fruitcake cookies
ST. PAUL You don't have to like fruitcake to appreciate these delicious slice-and-bake cookies. The recipe is from Ina Garten's "Barefoot Contessa at Home" (Clarkson Potter, 2006). In the book, she says the late designer and cookbook author Lee B...
You don't have to like fruitcake to appreciate these delicious slice-and-bake cookies.
The recipe is from Ina Garten's "Barefoot Contessa at Home" (Clarkson Potter, 2006). In the book, she says the late designer and cookbook author Lee Bailey gave her the recipe and asked her to make 600 pounds of cookies for him to sell at his store in Saks Fifth Avenue during the holidays.
The cookies were easy to make and turned out just like the picture in the book. But thankfully, I had to make only one batch of cookies. I can't imagine pumping out 600 pounds of them.
Makes 5 dozen.
1/2 pound dried figs
4 ounces raisins
4 ounces candied cherries, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped walnuts
1/2 pound (2 sticks) butter at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine granulated sugar (see cook's note)
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups flour
To prepare fruit: Using scissors or small knife, snip off stems of figs. Coarsely chop figs. In medium bowl, combine figs, raisins, cherries, honey, sherry, lemon juice, walnuts and pinch of salt. Cover with plastic wrap. Let rest at room temperature for 8 hours or overnight.
To prepare dough:
In large mixing bowl, combine butter, cloves, granulated sugar and brown sugar. Using electric mixer on medium speed, mix for 3 minutes or until smooth. Reduce mixer speed to low. Add egg. Mix until incorporated. Slowly add flour and salt. Mix until just combined. (Note: Don't overmix.) Add fruit and nut mixture and any liquid in bowl. Stir until just incorporated.
To chill dough: Divide dough in half. Place each half on long edge of 12-by-18-inch piece of parchment or wax paper. Roll each half into log 18 inches long and 1 1/2 to 1 3/4 inches thick. Refrigerate logs for several hours or until firm.
To bake cookies: Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Using small sharp knife, cut logs into 1/2-inch-thick slices. Place slices 1/2 inch apart on prepared cookie sheets. Bake for 15 to 20 minutes or until lightly golden.
Cook's note: If you don't have superfine sugar, make your own by whirling granulated sugar for 1 to 2 minutes in food processor.
Distributed by McClatchy-Tribune Information Services.