Fruitcake Cookies
Shortbread butter cookies studded with colorful candied fruit, then rolled in coconut flakes. Simply slice and bake, they’re absolutely delicious! Enjoy with your favorite cup of coffee or a tall glass of milk!
Servings: 30 cookies
Ingredients
- 1 c. butter softened
- 1 c. confectioner's sugar
- 1 lg. egg
- 1 tsp. vanilla extract
- 1 1/2 c. chopped candied fruit or fruitcake mix
- 1/2 c. chopped walnuts or pecans
- 2 1/2 c. all-purpose flour divided
- 1 c. flaked coconut for rolling
Instructions
- In a large bowl, using an electric mixer beat butter at medium speed until smooth. Add confectioners’ sugar; beat until blended. Add egg and vanilla; beat until well combined.
- In a separate bowl, combine candied fruit and nuts. Stir ¼ cup flour into the fruit mixture. Add 2 ¼ cups flour to the butter mixture; beat on low speed until well blended. Stir in the fruit mixture with a wooden spoon.
- Shape dough into 2 logs, each about 2-inches in diameter and 5 1/2 –inches long. Spread coconut evenly on a baking sheet. Roll logs in coconut, coating evenly. Wrap each log in plastic wrap. Refrigerate for 2-3 hours or overnight.
- Let logs stand at room temperature for about 10 minutes before slicing and baking.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Cut logs into ¼-inch slices; place 1-inch apart on prepared cookie sheets.
- Bake for 13-15 minutes or until the edges are golden brown. Transfer to wire racks to cool. Store cooled cookies in an airtight container.