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Fruitcake-Filled Icebox Cookies

Fruitcake-Filled Icebox Cookies
  • Prep 25 min
  • Total 3 hr 25 min
  • Servings 60
Bake these delicious icebox cookies that are filled with fruitcake and nuts - a delicious dessert.
Updated August 13, 2012
Make With
Make With
Gold Medal Flour

Ingredients

  • 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

Steps

  • 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.

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

Nutrition Facts

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