Fruitcake Cookies

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, honey, dry sherry, lemon juice, walnuts 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 a paddle attachment (or by hand), cream the butter, cloves, superfine sugar and lightly packed 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 tsp salt and mix 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 x 18-inch piece of parchment or wax 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.

When ready to serve, preheat the oven to 350 degrees. With a small sharp knife, cut the logs into ¹⁄₂-inch slices and place the slices ¹⁄₂ inch apart on an ungreased sheet pan and bake for 15 to 20 minutes, until lightly golden.