The Food Network show "Barefoot Contessa" features a recipe for slice-and-bake fruit cake cookies that uses dried figs, raisins, candied cherries and dried apricots. Make the recipe in stages, soaking the fruit in liquid overnight and keeping the final dough refrigerated for several hours before slicing and baking.
Begin the recipe by coarsely chopping 1/2 pound of dried figs. In a medium bowl, combine the figs with 1/4 pound of raisins and 2 ounces each of coarsely chopped candied cherries and dried apricots. Stir in 1 tablespoon of honey, 2 tablespoons dry sherry, 1 tablespoon fresh lemon juice, 6 ounces of chopped pecans and a pinch of kosher salt. Cover the bowl with plastic wrap and allow it to sit overnight at room temperature.
To make the dough, use an electric mixer on medium speed to cream 1/2 pound unsalted, softened butter with 1/2 teaspoon ground cloves, 1/2 cup sugar and 1/3 cup firmly packed brown sugar. Mix until smooth. Add 1 extra-large egg and blend on low. Slowly add 2 2/3 cups flour and 1/4 teaspoon salt until just combined. Stir in the fruit and any liquid in the bowl.
Divide the dough in half and roll each half into an 18-inch log. Wrap each log in plastic wrap and refrigerate until firm. Cut into 1/2-inch thick slices and place them 1/2 inch apart on an ungreased cookie sheet. Bake at 350 degrees Fahrenheit for 15 to 20 minutes.