Twelfth Night Cookie

About 8 years ago I took a couples cooking class at I.C.E. in NYC and we made a Twelfth Night Cake, which our instructor told us was the early cousin to our current day Fruitcake. This cake was not the "brick" like cake which I and many others dread has the holidays get near, it was light and delightful, all be it very labor intensive.  So embarked to try to make a Cookie version of the Twelfth Night Cake, and after years interesting results I am now prepared to post;

Here is my Twelfth Night Cookie

Ingredients

The Fruits - Diced

1/3 cup of candied Citron

1/3 cup of candied Pineapples

1/3 cup of candied Cherries

1/3 cup of candied Citrus Peels

1/3 cup dried Calimyrna Figs

1/3 cup of Medjool Dates

1/3 cup of dark Raisins

1/3 cup of Golden Raisins

1/4 cup of Dry Sherry

1/4 cup Honey

2 2/3 cups of all purpose unbleached Flour

1/2 cup raw Sugar

1/3 cup Brown Sugar

2 sticks unsalted butter

1 Extra Large Egg (or 2 medium size)

1/2 teaspoon ground Cinnamon

1/8 teaspoon ground Mace

1/8 teaspoon ground Ginger

Pinch of Vanilla Salt

1 cup chopped Pecans

Night Before

Place all the diced fruits with the Sherry and Honey in a large bowl, toss to coat, cover with plastic wrap and let stand at room temp overnight.

Next day

Cream together butter, sugar, salt and spices. 

Next add Egg and blend together.

With the mixer on a low speed, slowly add the flour, followed by the fruit including any liquid left in bowl. Once the fruit is incorporated turn off mixer,  now hand mix in the nuts.

Divide dough into two to three logs, you want about 1 1/2 inches thick, roll in parchment and chill for at least 3 hours or until firm.

Preheat oven to 350 degrees

Line cookie sheets with parchment.

Cut logs into about 1/2 inch slices.

Bake for about 15 to 20 minutes, until Golden 

Enjoy Cooking