Glazed Italian Fruitcake Cookies

Directions

1. 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.
2. Divide dough in half; shape each into an 8-in.-long roll. Place wrapped rolls in airtight containers. Refrigerate 1 hour or until firm.
3. 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.
4. 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 freezer container; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed.