Fruit Cake Cookie

2 sticks unsalted butter - softened
1 cup sugar
1 large egg
1/4 tsp baking soda
2 1/2 cups flour
1 cup pitted dates (4 1/2 oz) - finely chopped
1 cup pecans - finely chopped
6 medium sized dried dark figs - finely chopped
1/4 cup dried currants

Glaze made from: 1/2 cup powdered sugar mixed with 1 Tbsp bourbon or orange juice and 1/2 teaspoon vanilla and 1/2 tsp water.

Beat butter and sugar in large bowl with electric mixer until fluffy. Beat in eggs and baking soda. Stir in flour, then dates, pecans, figs and currants.
Divide dough in half. Shape each half into a 9-10 log. Wrap and chill until firm.

Cut logs into 1/4 inch slices and place 1 inch apart on ungreased cookiesheet. Bake at 375 until slightly browned around edges. Spread glaze on cooled cookies and sprinkle with finely chopped nuts if desired.