Ina's Fruitcake Cookies will convert even the most rabid fruitcake-hater.Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download!Subscribe to Food Network: https://foodtv.com/2WXIIWZGet the recipe: http://www.foodnetwork.com/recipes/ina-garten/fruitcake-cookies-recipe-1944300Fruitcake CookiesRecipe courtesy of Ina GartenTotal: 14 hr 50 minPrep: 30 minInactive: 14 hrCook: 20 minYield: 5 dozen small cookiesLevel: IntermediateIngredients1/2 pound dried figs1/4 pound raisins2 ounces candied cherries, coarsely chopped2 ounces dried apricots, coarsely chopped1 tablespoon honey2 tablespoons dry sherry1 tablespoon freshly squeezed lemon juice6 ounces chopped pecansKosher salt1/2 pound (2 sticks) unsalted butter, at room temperature1/2 teaspoon ground cloves1/2 cup superfine sugar1/3 cup light brown sugar, firmly packed1 extra-large egg2 2/3 cups all-purpose flourDirectionsSnip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, 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 over mix! 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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Watch free FULL EPISODES of Food Network shows: http://www.foodnetwork.com/videos/full-episodes?soc=youtubeVisit Food Network online: http://www.foodnetwork.comLike Food Network on Facebook: https://www.facebook.com/FoodNetworkFollow Food Network on Twitter: https://twitter.com/FoodNetworkFollow Food Network on Instagram: https://www.instagram.com/foodnetwork/