Updated: May 26, 2020
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
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 sized)
1/2 teaspoon ground Cinnamon
1/8 teaspoon ground Mace
1/8 teaspoon ground Ginger
Pinch of Vanilla Salt
1 cup chopped Pecans
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.
Cream together butter, sugar, salt, and spices.
Next add egg and blend together.
With the mixer at a low speed, slowly add the flour, followed by the fruit including any liquid left in the bowl. Once the fruit is incorporated turn off the 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