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Fruitcake-Filled Icebox Cookies
Fruitcake-Filled Icebox Cookies
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Prep Time:
25 minutes
Total Time:
3 hours 25 minutes
Bake fruity nut-filled icebox cookies for a delectable treat!
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 loaf (16 oz) fruitcake
  • 1 1/2 cups finely chopped pecans or walnuts
Instructions:
  • In a large bowl, use an electric mixer to beat together butter and sugar until light and fluffy. Mix in the egg and rum extract. Then, gradually beat in the flour and salt until well combined on medium-low speed. Cover the bowl and refrigerate the mixture for at least 1 hour.
  • Cut the fruitcake in half lengthwise and shape each half into a 10 1/2-inch log on cooking parchment paper. Divide the cookie dough in half and roll each portion into an 11x9-inch rectangle on a lightly floured surface. Place a fruitcake log on the long edge of each dough rectangle and roll up jelly-roll style, starting from the long side. Generously coat each roll with nuts. Wrap them tightly in plastic wrap, refrigerate for 2 hours until firm.
  • Preheat your oven to 350°F. Slice the dough into 1/4-inch slices and place them on ungreased cookie sheets, ensuring they are 3 inches apart. Bake for 12 minutes or until lightly golden. Transfer the cookies from the sheets to cooling racks.

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