Fruitcake-Filled Icebox Cookies

Name: Fruitcake-Filled Icebox Cookies
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 60
Cuisine: Global
Ingredients: 237 milliliters butter, softened; 1 egg; 532 milliliters Gold all-purpose flour; 355 milliliters finely chopped pecans or walnuts; 2 teaspoons rum extract or vanilla; 1 teaspoons salt; 237 milliliters superfine sugar; 454 grams loaf fruitcake

Fruitcake-Filled Icebox Cookies is a vegetarian dessert. This recipe serves 60. One serving contains 75 calories, 1g of protein, and 5g of fat. A mixture of superfine sugar, rum extract, gold flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 3 hours and 25 minutes.

Instructions

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.

Ingredients you will need

Rum Extract

Butter

All Purpose Flour

Sugar

Salt

Egg

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Cookie Dough

Dough

Roll

Equipment you will use

Baking Paper

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.

Ingredients you will need

Dough

Jelly