Fruitcake Filled Icebox Cookies Recipes

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FRUITCAKE-FILLED ICEBOX COOKIES



Fruitcake-Filled Icebox Cookies image

Bake these delicious icebox cookies that are filled with fruitcake and nuts - a delicious dessert.

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

FRUITCAKE COOKIES



Fruitcake Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 40m

Yield 2 dozen cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, room temperature
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup whole milk
3 1/2 cups coarsely chopped pecans
1 cup candied cherries, chopped
3 slices candied pineapple, chopped
Half of a 15-ounce box golden raisins, chopped

Steps:

  • Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.
  • Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.

OLD-FASHIONED FRUITCAKE COOKIES



Old-fashioned Fruitcake Cookies image

Provided by Damon Lee Fowler

Categories     Cookies     Mixer     Dessert     Bake     Christmas     Dried Fruit     Christmas Eve     Bon Appétit

Yield Makes about 9 dozen

Number Of Ingredients 24

Cookies:
1 cup halved dried cherries
1 cup dried currants (about 5 ounces)
1 cup chopped pitted dates
1 cup golden raisins (about 5 ounces)
1 cup brown raisins (about 5 ounces)
1 cup chopped Simple Candied Orange Peel
6 tablespoons bourbon, divided
6 tablespoons dry Sherry (preferably imported), divided
9 to 10 dozen paper or foil bonbon-size (1-inch-diameter) baking cups
1 cup coarsely chopped walnuts
2 cups all purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
Glaze and garnish:
1 cup (packed) powdered sugar
4 teaspoons (or more) bourbon
4 teaspoons (or more) dry Sherry (preferably imported)
Diced or slivered Simple Candied Orange Peel

Steps:

  • For cookies:
  • Toss first 6 ingredients in large bowl. Mix in 4 tablespoons each bourbon and Sherry. Cover; soak 2 to 24 hours.
  • Position rack in center of oven; preheat to 325°F. Arrange about 36 baking cups on each of 3 rimmed baking sheets. Stir walnuts, then 1 cup flour into fruit mixture, coating evenly. Whisk 1 cup flour, baking powder, salt, and spices in medium bowl.
  • Beat sugar and butter in another large bowl until smooth. Beat in eggs, 1 at a time. Beat in dry ingredients, then remaining 2 tablespoons each bourbon and Sherry. Fold in fruit mixture. Drop batter by heaping teaspoonfuls into baking cups.
  • Bake cookies, 1 sheet at a time, until light brown, about 23 minutes. Cool.
  • For glaze and garnish:
  • Mix sugar and 4 teaspoons each bourbon and Sherry in bowl. Add more liquor by 1/2 teaspoonfuls in equal amounts to thin if necessary.
  • Spoon glaze over cookies; garnish with peel. Let stand until glaze sets, at least 2 hours. DO AHEAD: Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.

ICEBOX COOKIES



Icebox Cookies image

This cookie recipe from my 91-year-old grandmother was my grandfather's favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. -Chris Paulsen, Glendale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 7 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, beaten
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup chopped walnuts, optional

Steps:

  • In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SLICE 'N' BAKE FRUITCAKE COOKIES



Slice 'n' Bake Fruitcake Cookies image

A cross between classic fruitcake and buttery cookies, these treats are perfect for Christmas. Each one is chock-full of raisins and candied cherries.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 cup confectioners' sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup raisins
1/2 cup each red and green candied cherries, chopped

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Fold in raisins and cherries. , Shape dough into two 2-in.-thick logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Cut logs into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 38mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

FRUITCAKE COOKIE SANDWICHES



Fruitcake Cookie Sandwiches image

Provided by Food Network

Categories     dessert

Time 30m

Yield 10 servings

Number Of Ingredients 18

8 ounces butter, plus more for greasing
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 cups rolled oats
1 1/4 cups julienned apples
1/4 cup dried cherries, soaked in rum overnight
1/4 cup dates, soaked in rum overnight
8 ounces cream cheese, at room temperature
4 ounces butter, at room temperature
1/2 cup confectioners' sugar

Steps:

  • For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and grease with butter.
  • In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, granulated sugar and vanilla. Beat on medium speed until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition.
  • In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger and salt. Add the dry ingredients to the wet ingredients, and mix on low speed until just combined, being careful to avoid over-mixing. Fold in the oats, apples, cherries and dates. Portion out the dough onto the prepared baking sheet (about 20 cookies), and bake until the edges are golden, 10 minutes.
  • For the filling: In a stand mixer fitted with the paddle attachment, beat the cream cheese, butter and confectioners' sugar on low speed until smooth and fluffy. Transfer the filling to a pastry bag and pipe the filling onto half of the cookies. Place the other half of the cookies on the filling to make the sandwiches.

ICE BOX FRUITCAKE



Ice Box Fruitcake image

I don't know if this is a regional dish or what ... but NO ONE I talk to seems to have ever heard of it except the people in my family... and most people act like it's sooooo ODD ... but it's really yummy and it's really simple common ingredients ...

Provided by Elaine Harper

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 20m

Yield 14

Number Of Ingredients 6

1 cup chopped pecans
1 cup chopped walnuts
1 cup chopped raisins
1 (4 ounce) jar maraschino cherries, drained and chopped
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) package vanilla wafers, crushed

Steps:

  • In a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.
  • Form dough into a ring shape on top of a dinner plate. Wrap in many layers of plastic wrap and/or aluminum foil. Allow to age in the refrigerator for at least a week. The flavors will have a chance to blend and all of the milk will be absorbed into the cake.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 46.2 g, Cholesterol 9.5 mg, Fat 18.2 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.7 g, Sodium 110.5 mg, Sugar 22.7 g

ICEBOX FRUITCAKE



Icebox Fruitcake image

If you thought the only purpose of fruitcakes were to pass them on to someone else, you'll find this is definitely one to eat.You can even taste it as you are reading the recipe.

Provided by Moonbugz_

Categories     Dessert

Time 35m

Yield 6 loaves

Number Of Ingredients 11

2 (12 ounce) boxes vanilla wafers, crushed
1 lb flaked coconut
1 lb raisins, ground
1 lb candied cherry, ground
8 cups ground mixed nuts (pecans, walnuts, black walnuts)
1 lb marshmallows
1 cup whole milk
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon allspice

Steps:

  • Mix together in a very large bowl - vanilla wafers, coconut, raisins, cherries, and nuts.
  • On the stove melt the marshmallows with the milk and add the cinnamon, nutmeg, ginger and allspice.
  • When melted, pour over cookie mixture, and let cool a few minutes.
  • Mix well by hand and shape into loaves.Wrap in foil and keep 3-4 weeks in the fridge in advance of using.

Nutrition Facts : Calories 2719.3, Fat 142.4, SaturatedFat 40.7, Cholesterol 4.1, Sodium 1922.4, Carbohydrate 349.9, Fiber 26.4, Sugar 192.9, Protein 44.3

FRUITCAKE COOKIES II



Fruitcake Cookies II image

This is one of the recipes that my mom gave that I am putting in our family cookbook. For a slightly more tender cookie use buttermilk in place of the milk.

Provided by Jeri Mortinson

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Yield 48

Number Of Ingredients 12

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups packed brown sugar
2 eggs
⅔ cup milk
1 cup chopped pecans
2 cups dates, pitted and chopped
1 cup candied cherries, quartered
1 cup candied mixed citrus peel
½ cup red and green candied cherries, halved

Steps:

  • Sift the flour, measure and sift it again with the baking soda and salt.
  • Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 29.3 g, Cholesterol 8 mg, Fat 6.3 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 85.2 mg, Sugar 15.7 g

FRUITCAKE BAR COOKIES



Fruitcake Bar Cookies image

Make and share this Fruitcake Bar Cookies recipe from Food.com.

Provided by Outta Here

Categories     Bar Cookie

Time 2h30m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 16

1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon rum extract or 1 teaspoon brandy extract
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs
8 ounces pitted dates, chopped
1/4 cup candied fruit, chopped
1/2 cup candied red cherries, quartered
3/4 cup pecans or 3/4 cup walnuts, chopped
candied cherry, for garnish (red and green)
1 1/2 cups confectioners' sugar
2 tablespoons milk (more if necessary)

Steps:

  • Preheat oven to 375°F.
  • Grease and flour a 13x9x2-inch pan. (Or spray with nonfat cooking spray).
  • In a small bowl, blend flour, salt, soda, cinnamon and nutmeg.
  • In a large bowl, beat butter, sugar, and eggs at medium speed until light and fluffy. Mix in rum or brandy extract.
  • Stir in flour, dates, candied fruits, 1/2 cup cherries and nuts. Spread in prepared pan and bake 30 minutes until golden. Cool on wire rack, in pan.
  • In the meantime, prepare the frosting by mixing together sugar and milk. Stir until smooth; then cover with a damp cloth until ready to use.
  • When cake has cooled, frost, suing a spatula.
  • Cut into 2 x 1-inch bars and decorate with red and green candied cherries. Store in a covered container, with pieces of wax paper between layers.

Nutrition Facts : Calories 163.9, Fat 6.8, SaturatedFat 2.8, Cholesterol 25.9, Sodium 58, Carbohydrate 25.4, Fiber 1.3, Sugar 19.8, Protein 1.7

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