Fruitcake-Filled Icebox Cookies

Bake these delicious icebox cookies that are filled with fruitcake and nuts - a delicious dessert.

  • Prep Time 25 min
  • Total Time 3 hr 25 min
  • Servings 60

1
cup butter, softened
1
cup superfine sugar
1
egg
2
teaspoons rum extract or vanilla
2 1/4
cups Gold Medal™ all-purpose flour
1/2
teaspoon salt
1
loaf (16 oz) fruitcake
1 1/2
cups finely chopped pecans or walnuts

  • 1 In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and rum extract. On medium-low speed, beat in flour and salt until blended. Cover; refrigerate at least 1 hour.
  • 2 Cut fruitcake lengthwise in half. Shape each portion into 10 1/2-inch log on cooking parchment paper. Divide cookie dough in half. On lightly floured surface, roll each portion of dough into 11x9-inch rectangle. Place 1 fruitcake log on long edge of 1 dough rectangle; roll up jelly-roll fashion, starting from long side. Coat generously with nuts. Repeat with second portion of fruitcake and dough. Wrap tightly in plastic wrap; refrigerate 2 hours or until firm.
  • 3 Heat oven to 350°F. Unwrap dough; cut into 1/4-inch slices. On ungreased cookie sheets, place slices 3 inches apart. Bake 12 minutes or until lightly golden. Remove from cookie sheets to cooling racks.

Expert Tips

Make your own superfine sugar by processing granulated sugar in a food processor for 1 or 2 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
102
,
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Sodium
72mg
72%;
Total Carbohydrate
12g
12%
(Dietary Fiber
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Other Carbohydrate; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.