FRUITCAKE-FILLED ICEBOX COOKIES

Fruitcake-Filled Icebox Cookies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h25m

Yield 60

Number Of Ingredients 8

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:

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.
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.
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 Facts : Calories 102, Carbohydrate 12 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 72 mg