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Fruitcake-Filled Icebox Cookies

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Updated Aug 13, 2012
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Bake these delicious icebox cookies that are filled with fruitcake and nuts - a delicious dessert.

Fruitcake-Filled Icebox Cookies

  • Prep Time 25 min
  • Total 3 hr 25 min
  • Servings 60
  • Ingredients 8
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

102 Calories
6g Total Fat
1g Protein
12g Total Carbohydrate

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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