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fruitcake cookies

fruitcake cookies | photo by: Karen Covey

Fruitcake is one of my dad’s favorite things at the holidays and I make him a batch of these cookies every year. It’s a riff of a recipe from The Barefoot Contessa and I love the idea of individual cookies instead of an entire fruitcake for gift-giving. These are perfect little bites of a holiday classic.

1/2 cup dried figs, stems removed and finely chopped
1/4 cup raisins
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup pecans, finely chopped
1/4 cup plus 2 tablespoons brandy
Zest and juice from 1/2 orange
1 stick unsalted butter, at room temperature
1/4 cup plus 2 tablespoons sugar
2 tablespoons light brown sugar
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1 egg, beaten
1 1/3 cups all-purpose flour
Pinch salt

1. In a medium bowl, combine figs, raisins, cranberries, pecans, brandy and orange zest and juice. Cover with plastic wrap and allow to sit overnight at room temperature.
2. Using an electric mixer fitted with paddle attachment, cream butter, sugars, allspice and cinnamon until smooth, about 5 minutes. Add egg and mix until incorporated.
3. In a small bowl, combine flour and salt. Gradually add to mixer and blend until just combined. Add fruit and nut mixture, including any liquid. Do not overmix. On a lightly floured surface, roll dough into a log, about 14 inches long. Refrigerate until firm, about 2 hours.
4. Preheat oven to 350°F.
5. Cut log into 1/2-inch slices and place on an ungreased baking pan. Bake for 15-20 minutes, until lightly golden brown. Cool before serving.

Makes approximately 20 cookies.

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