Best 10 Fruitcake Filled Icebox Cookies Recipes

FRUITCAKE-FILLED ICEBOX COOKIES

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.

FRUITCAKE COOKIES

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

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

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.

SLICE 'N' BAKE FRUITCAKE COOKIES

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.

FRUITCAKE COOKIE SANDWICHES

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

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.

ICEBOX FRUITCAKE

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.

FRUITCAKE COOKIES II

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.

FRUITCAKE BAR COOKIES

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.