Fruit Cake Cookies

When I was thinking of an unusual and unique cookie, I stumped into this recipe. The recipe sounded interesting and seemed healthy too. So thought of giving it a try. Believe me, its absolutely delicious! Because I was trying it for the first time, I used all purpose flour but I'm thinking of changing the quantity of all purpose flour into half all purpose and half wheat and reduce the amount of sugar because the sweetness from the fruits itself is good enough to make it more of a healthy version. Also, I will add lemon rind while soaking the dried fruits. Go ahead and play around with the dried fruits also. But anyways, the end product would be an amazing cookie.

INGREDIENTS :
Makes : 30 Cookies

11/2 Cups chopped dried figs
3/4 Cups + 2 Tbsp raisins
3/8 Cups chopped cherries
3/8 Cups chopped dried apricots
1/2 Cup chopped walnuts
1/2 Tbsp honey
1/2 Tbsp lemon juice
A pinch of salt

8 Tbsp butter at room temperature
1/4 Tsp powdered cloves
1/4 Cup sugar
1/6 Cup light brown sugar (a little less than 3 tbsp)
1/2 an egg (beat an egg and use half of it)
11/6 Cups flour (APF)
1/4 Tsp salt

METHOD :

Pre-prep :
Coarsely chop all the dried fruits except raisins and the walnut. Combine everything together all with honey, lemon juice and a pinch of salt. Cover the bowl and allow to sit in the kitchen counter overnight at room temperature.
To make cookie dough:
Cream the butter along with powdered clove, sugar and brown sugar until smooth in a electric or stand mixer with paddle attachment at medium speed. Reduce the speed to low and incorporate the egg. Slowly add the flour and salt..the mixer still at low speed just until combined.
Then add the fruit and nut mix with any liquid in there and let it mix together.
Take the dough in a parchment paper and roll into a log of 11/2 inch thick, cover in the same paper and refrigerate at least five hours or overnight, the log has to be firm.

Baking :
Preheat oven to 350 degrees F.
Line a baking sheet with silpat or use ungreased pans.
Cut the logs into 1/2" thick slices and place them 1/2 inch apart.
Bake for 16 mins or until lightly golden.

P.S: Recipe adapted from Ina's.
You can very well freeze the cookie dough for later use too. Cover the dough log covered in parchment with plastic wrap and before baking keep at room temperature for 10mins.
This frozen log might need a couple more of baking time.