Festive Fruitcake Cookies

Ingredients

• 1 1/2 cups shelled unsalted pistachios, toasted and chopped
• 1 1/2 cups finely chopped dried apricots
• 1 cup dried currants
• 1/2 cup chopped glacé mixed peel (candied mixed peel)
• 3 tbsp Grand Marnier or other orange liqueur
• 3 tbsp fresh orange juice
• 1 tbsp grated orange peel
• 1 tbsp liquid honey
• 1 cup salted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed golden brown sugar
• 1 large egg
• 1 tsp vanilla
• 2 1/2 cups all-purpose flour

Directions

1. Combine pistachios, apricots, currants, mixed peel, Grand Marnier, orange juice, orange peel and honey in a bowl. Let stand, stirring once or twice, for 2 hours; set aside.
2. Using medium speed of an electric mixer, beat together butter, sugar and brown sugar until fluffy. Beat in egg and vanilla until blended. Add flour and beat just until dough comes together.
3. Stir in pistachio mixture.
4. Divide dough in half and place each half onto a piece of plastic wrap or wax paper. Shape each half into a 2x14 inch square log.
5. Wrap logs individually in plastic wrap or wax paper and refrigerate until firm or for up to 24 hours. Alternatively, logs may be frozen for up to 1 month. Thaw logs in refrigerator and use once thawed.
6. Preheat oven to 350°F.
7. Remove one log from refrigerator and unwrap. Cut log into 3/8 inch thick slices.
8. Place slices 1 inch apart on parchment paper-lined baking sheets.
9. Repeat procedure with remaining log.
10. Bake for 14 – 15 minutes or until cookies are firm.
11. Let cookies stand for 5 minutes on baking sheets. Remove and cool on racks.
12. Store in an airtight container in a cool dry place for up to 3 days. May be frozen.