Glazed Italian Fruitcake Cookies
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
Total TimePrep: 25 min. + chilling Bake: 10 min./batch
- 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
- 1 ounce unsweetened chocolate
- 1-1/2 teaspoons butter
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons 2% milk
- 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.
Originally published as Chocolate Frosted Italian Fruitcake Cookies in Ultimate Cookie Swap 2016 Bookazine
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