Glazed Italian Fruitcake Cookies

Name: Glazed Italian Fruitcake Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 dozen.
Ingredients: 1 cup butter, softened; 1/3 cup half-and-half cream; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 3/4 cup sugar; 4 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup chopped walnuts, toasted; 1/2 cup chopped mixed dried fruit; GLAZE:; 1 ounce unsweetened chocolate; 1-1/2 teaspoons butter; 1 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 2 to 3 tablespoons 2% milk

I grew up in Italy eating these every Christmas. I have such fond memories that I make them every year and give them to friends.—Trisha Kruse, Eagle, Idaho

Ingredients

1 cup butter, softened
1/3 cup half-and-half cream
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts, toasted
1/2 cup chopped mixed dried fruit
GLAZE:
1 ounce unsweetened chocolate
1-1/2 teaspoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons 2% milk

Directions

In a large bowl, beat butter, cream and vanilla until blended. In another bowl, whisk flour, sugar, baking powder and salt; gradually beat into creamed mixture. Stir in walnuts and dried fruit (mixture will be crumbly). Press mixture together to form a ball.
Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 1 hour or until firm.
Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
Meanwhile, in a large heavy saucepan, melt chocolate and butter over low heat. Gradually stir in confectioners’ sugar, vanilla and enough milk to reach drizzling consistency. Remove from heat; drizzle over cooled cookies.
Freeze option: Place wrapped logs in a resealable plastic freezer bag; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed.