There’s no cookie more festive and seasonal than colorful Fruitcake Cookies—they’re like little bites of Christmas. Make a batch now, and I promise they’ll be eaten up before you decorate the tree, they’re that good.
Trim off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, mix together the figs, raisins, cherries, apricots, honey, sherry, lemon juice, walnuts, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature to soften.
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 until just combined. Do not 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" piece of parchment or waxed paper. Roll each half into a log, 1 1/2" to 1 3/4" thick, making an 18" 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" thick slices. Place the slices 1/2" apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
To make superfine sugar at home, put the amount of granulated white sugar called for in your recipe in a food processor. Add a couple of tablespoons more to compensate for a reduction in overall volume. Process for 1 to 2 minutes until the sugar feels like fine sand, letting the sugar dust settle before opening your food processor to check. (If you use a high-powered countertop appliance like a Vitamix or Blendtec, it goes much faster, usually within a couple pulses.) Remeasure before using.