Fruitcake Cookies

Ingredients:

• 1 cup dried figs
• 1/4 cup raisins
• 1/4 cup cherries,coarsely chopped
• 1/4 cup dried apricots,coarsely chopped
• 1 tablespoon honey
• 1 tablespoon freshly squeezed lemon juice
• 1/2 chopped walnuts
• Kosher salt
• 1/2 pound (2 sticks) unsalted butter,at room temperature
• 1/2 teaspoon ground cloves
• 1/2 cup powdered sugar
• 1/3 cup light brown sugar
• 1 extra-large egg
• 2 2/3 cups all-purpose flour

Method:

1. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, lemon juice, walnuts, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
2. In the bowl  cream the butter, cloves, superfine sugar, and brown sugar  until smooth.Then  add the egg to the butter cream and mix until incorporated with a hand mixer. 
3. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
4. Divide the dough in half and place each half on the long edge of a  parchment or waxed paper.
5. Roll each half into a log,1 1/2 to 1 3/4-inch thick, making a long roll. Refrigerate the dough for several hours, or until firm.
6. Preheat the oven to 350 degrees.
7. 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.
8. Or if you think its a time taking process then just after preparing the dough using a samll ice cream scoop or table spoon,scoop heaping tablespoon of batter onto baking sheets,and bake for 15 to 20 mints.