Fruitcake-Filled Icebox Cookies

Vegetarian
Fruitcake-Filled Icebox Cookies
205 min.
60
77kcal

Suggestions


Indulge in the delightful world of baking with our Fruitcake-Filled Icebox Cookies, a perfect treat for any dessert lover! These cookies are not only vegetarian but also bring a unique twist to the traditional fruitcake, making them an exciting addition to your holiday gatherings or special occasions. With a preparation time of just over three hours, you can create a batch of 60 scrumptious cookies that are sure to impress your family and friends.

Imagine the rich, buttery flavor of the cookie dough, combined with the sweet and fruity essence of the fruitcake, all wrapped up in a crunchy layer of finely chopped pecans or walnuts. Each bite offers a delightful contrast of textures and flavors, making these cookies a memorable treat. The use of rum extract adds a hint of warmth, reminiscent of festive celebrations, while the vibrant colors of the fruitcake make these cookies visually appealing.

Whether you're looking to satisfy your sweet tooth or share a homemade gift, these Fruitcake-Filled Icebox Cookies are a fantastic choice. They are easy to prepare and can be made ahead of time, allowing you to enjoy the festivities without the last-minute rush. So, roll up your sleeves and get ready to bake a batch of these delicious cookies that will surely become a favorite in your dessert repertoire!

Ingredients

  • cup butter softened
  • cup caster sugar 
  •  eggs 
  • teaspoons rum extract 
  • 2.3 cups flour all-purpose
  • 0.5 teaspoon salt 
  • 1.5 cups pecans finely chopped
  • 16 oz frangelico 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • plastic wrap
  • hand mixer

Directions

  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.
  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.
  3. 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.
  4. Heat oven to 350°F. Unwrap dough; cut into 1/4-inch slices. On ungreased cookie sheets, place slices 3 inches apart.
  5. Bake 12 minutes or until lightly golden.
  6. Remove from cookie sheets to cooling racks.

Nutrition Facts

Calories77kcal
Protein4.35%
Fat58.76%
Carbs36.89%

Properties

Glycemic Index
3.42
Glycemic Load
4.93
Inflammation Score
-1
Nutrition Score
1.5078260840281%

Flavonoids

Cyanidin
0.29mg
Delphinidin
0.2mg
Catechin
0.2mg
Epigallocatechin
0.15mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.06mg

Nutrients percent of daily need

Calories:76.9kcal
3.85%
Fat:5.16g
7.93%
Saturated Fat:2.14g
13.4%
Carbohydrates:7.28g
2.43%
Net Carbohydrates:6.9g
2.51%
Sugar:3.45g
3.84%
Cholesterol:10.86mg
3.62%
Sodium:44.87mg
1.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.86g
1.72%
Manganese:0.16mg
7.75%
Vitamin B1:0.06mg
3.68%
Selenium:1.98µg
2.82%
Folate:9.64µg
2.41%
Copper:0.04mg
2.01%
Vitamin A:100.03IU
2%
Vitamin B2:0.03mg
1.88%
Iron:0.3mg
1.68%
Fiber:0.39g
1.55%
Vitamin B3:0.31mg
1.55%
Phosphorus:14.97mg
1.5%
Zinc:0.17mg
1.13%
Magnesium:4.49mg
1.12%