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Fruitcake Cookies

    3 cups chopped dried figs
    2/3 cup raisins
    2/3 cup candied cherries, chopped
    1 tablespoon honey
    2 tablespoons dry sherry
    1 tablespoon lemon juice
    1 pinch salt
    2 1/2 cups chopped walnuts
    1 cup unsalted butter
    1/2 teaspoon ground cloves
    1/2 cup super fine sugar
    1/3 cup packed brown sugar
    2 2/3 cups all-purpose flour
    1/4 teaspoon salt
    1 egg

  In a large bowl, combine fruits, honey, sherry, lemon juice, salt
 and walnuts. Cover and marinate overnight.

  Soften the butter or margarine to room temperature and cream
 together with cloves, and white and dark sugars until smooth. Add egg
 and mix well. Mix together the flour and salt and slowly add to
 butter mixture. Do not overmix. Blend in the fruit and nut mixture.
 Chill dough until stiff enough to handle. Lightly flour work surface
 and divide dough into 2 equal portions. Roll into logs and cover.
 Place dough in freezer for at least an hour.

  Preheat oven to 350F. Cut logs into thin rounds and place on cookie
 sheet. Leave 1 inch between slices. Bake 10 to 13 minutes or until
 golden brown.