These are Ina Garten's fruitcake cookies, with the pecans & apricots substituted into the recipe from "Barefoot Contessa at Home". I got the substitution from the recipe online. I just kind of eyeballed the ounces of fruit and nuts, and substituted Moscato for the dry sherry. I did use baking raisins (they come in smaller packs, and are moister - and I think they were really good for these since the cookie is so dense), and maraschino baking cherries because I couldn't find any candied cherries.
It was beautiful and smelled just like fruitcake.
The cloves are the only spice, and the batter smells amazing.
I let the first batch brown a bit too much (I blame the 'golden brown' instuctions - really, the edges of the cookie should have just barely browned.
They are so pretty with the cherries and apricots.
Merry Christmas in October,
Jess
