- 1/2 pound dried figs
- 1/4 pound raisins
- 2 ounces candied cherries, coarsely chopped
- 2 ounces dried apricots, coarsely chopped
- 1 tablespoon honey
- 2 tablespoons white grape juice
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces chopped pecans
- 1/2 teaspoon (for the dough) and 1 pinch (for the fruit mix) Kosher salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon ground cloves
- 1/2 cup superfine sugar
- 1/3 cup light brown sugar, firmly packed
- 1 extra-large egg
- 2 2/3 cups all-purpose flour
Cut the hard stems of the figs off with scissors and roughly 
chop them. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, white grape juice, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap or a towel and allow to sit overnight at room temperature.
In the bowl of an electric mixer, (I used the Kitchen Aid mixer) fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until it's smooth, approximately about 3 minutes. If you don't have superfine sugar, you can put normal granulated sugar in a coffee bean grinder for a few seconds and, presto!, superfine sugar. 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 it! Add the fruits and nuts. If there is any liquid left over, add that as well. 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 it's firm all the through.
Preheat the oven to 350 degrees while the cookie rolls are in the refrigerator. 
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased cookie sheet pans and bake for 8 to 15 minutes or until lightly golden on the underside.
Enjoy!
