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1 pound of dried fruit . chopped, which includes, Michigan Tart Cherries; Dried Blueberries; Dried Cranberries; Dried Raspberries
Balducci's Gourmet Fruit Mix which is a mix of the following:
California Apricots -- Prunes, Calimyrna Figs, Papaya, Peaches and Pears
any dried fruit that appeals to you to equal 1 pound.
1 Tablespoon honey
2 Tablespoon dry sherry
1 Tablespoon freshly squeezed lemon juice
6 ounce chopped pecans
Kosher salt
1/2 pounds (2 sticks) butter -- at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar -- firmly packed
1 extra-large egg
2 2/3 cup all-purpose flour
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 choppeddried fruit, honey,
sherry, lemon juice, pecans, 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 the paddle attachment, cream the butter, cloves, superfine sugar, and 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
teaspoon salt 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 by 18-inch piece of parchment or waxed 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.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20
minutes, until lightly golden.
Makes 5 dozen small cookies
Balducci's Gourmet Fruit Mix which is a mix of the following:
California Apricots -- Prunes, Calimyrna Figs, Papaya, Peaches and Pears
any dried fruit that appeals to you to equal 1 pound.
1 Tablespoon honey
2 Tablespoon dry sherry
1 Tablespoon freshly squeezed lemon juice
6 ounce chopped pecans
Kosher salt
1/2 pounds (2 sticks) butter -- at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar -- firmly packed
1 extra-large egg
2 2/3 cup all-purpose flour
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 choppeddried fruit, honey,
sherry, lemon juice, pecans, 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 the paddle attachment, cream the butter, cloves, superfine sugar, and 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
teaspoon salt 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 by 18-inch piece of parchment or waxed 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.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20
minutes, until lightly golden.
Makes 5 dozen small cookies
