Fruitcake Filled Icebox Cookies Recipes

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, and baking soda in a bowl; set aside.
• Beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.
• Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.

Steps:

• In a small bowl, combine raisins and bourbon. Cover and let stand for 30 minutes., In a large bowl, cream butter and brown sugar until blended. Beat in egg. Combine the flour, cinnamon, baking soda, nutmeg and cloves; gradually beat into creamed mixture. Stir in the pecans, cherries and raisin mixture., Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 325° for 12-15 minutes or until firm. Cool for 2 minutes before removing to wire racks to cool completely. Store in an airtight container.

Steps:

• Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
• Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
• Preheat the oven to 350 degrees.
• With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

Steps:

• 1. Line two 9 x 5 inch loaf pan with plastic wrap, allowing wrap to hang over edges 3 or 4 inches.
• 2. In a large bowl, finely crush the graham crackers, then add the red and green cherries, candied fruit, and pecans.
• 3. Melt butter in a double boiler. Cool slightly. Add sweetened condensed milk, marshmallows, and bourbon (or wine), stir well. Pour this over the crackers and fruit. Mix well. The mixture should be very thick and moistened thoroughly. Pack mixture tightly into the lined pan making sure no air bubbles are trapped in the loaf. Garnish top with pecan and cherry halves. Cover tightly with the plastic wrap.
• 4. Allow to age in the refrigerator for at least 3-4 weeks or longer (the longer the better the flavor). The flavors will have a chance to blend and all of the liquids will be absorbed into the cake. I have keep them in the refrigerator for over two years and enjoyed a slice of fruitcake every once in a while all year long. After they have molded to the shape of the loaf pan (3 to 4 weeks) they may be removed from the pans for long term storage.
• 5. Note 1: I use a 32 ounce (2 pound) container of mixed candied fruit. I hold out enough of the red and green maraschino cherries (cut in half) and pecan halves to garnish the top of the fruitcakes, the rest of the cherries and pecans are cut up in the cake.
• 6. Note 2: 2 cup sweet wine (grape, blackberry or any flavor you desire) may be substituted for the bourbon or they both may be left completely out.

Steps:

• Chop pecans, cherries and pineapple and mix together.
• Mash wafers and mix with above ingredients.
• Add sweetened condensed milk and mix well.
• Press into large loaf pan and put into icebox for at least 24 hours.