Please note that the prep and cook times above don’t take into account the hours in which you need to soak the dried fruits in whiskey, so please take note of that.
Adapated from: Martha Stewart
Combine the dried fruits and whiskey in a small bowl and allow to sit for 2-8 hours. Drain.
Preheat the oven to 300 F. In a stand mixer fitted with the paddle attachment (or by hand), beat butter on medium speed until fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and add sugar gradually, beating until mixture is fully incorporated and pale in color, about 2 minutes. Reduce speed to low and add the flour and sprinkle in the salt. Beat until just incorporated.
Mix in the lemon zest and drained fruit mixture. Press dough evenly into a 9×13 baking sheet with the bars about 1/4-inch thick (my dough didn’t reach the whole length of the baking sheet so I left a little corner empty). Refrigerate until firm about 30 minutes and then slice into 2×4 inch bars (or any shape you’d like, really).
Bake on a parchment-lined baking sheet until golden around the edges, about 35 minutes. Let cool. Store in an airtight container for up to 1 week.