Food Network and Paula Deen have simple and easy-to-follow recipes for fruitcake cookies. Paula Deen's recipe is a simpler version of the treat, while Food Network has a more sophisticated version of the recipe.
To make Paula Deen's recipe, preheat the oven to 300 F. In a bowl, combine 1/4 cup unsalted butter and 3/4 cup sugar. Add 2 eggs, 1/4 teaspoon salt, 1/2 teaspoon vanilla, 1/2 teaspoon lemon juice and 1/4 teaspoon ground cinnamon. Add 1 1/2 cups flour slowly, and fold in 1/2 cup candied red cherries, 1/2 cup candied green cherries, 1/2 cup dried pineapple pieces and 2 cups roughly chopped pecans. Using a tablespoon, drop the batter onto a greased cookie sheet, and bake for 23 to 25 minutes.
To make Food Network's recipe, chop 1/2 pound dried figs. In a bowl, mix the figs, 1/4 pound raisins, 2 ounces chopped candied cherries and 2 ounces chopped dried apricots with 1 tablespoon honey, 2 tablespoons dry sherry, 1 tablespoon lemon juice, 6 ounces chopped pecans and salt. Cover, and let rest overnight.
In an electric mixer, combine 1/2 pound butter, 1/2 teaspoon ground cloves, 1/2 cup superfine sugar and 1/3 cup light brown sugar. Add 1 egg, 2 2/3 cups flour and 1/4 teaspoon salt. Add the fruit, and mix. Divide the dough in half, and roll each half into an 18-inch long roll. Refrigerate until firm.
Preheat the oven to 350 degrees F, and cut the logs into 1/2-inch slices. Bake for 15 to 20 minutes.