Fruitcake Slices

Fruitcake Slices

Fruitcake Slices


Makes about 4 dozen cookies


1 cup (2 sticks) butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla
1-1/2 cups coarsely chopped candied fruit (fruitcake mix)
1/2 cup coarsely chopped walnuts
2-1/2 cups all-purpose flour, divided
3/4 to 1 cup flaked coconut
Maraschino cherry halves (optional)


  1. Beat butter and powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg and vanilla; beat until well blended.
  2. Combine candied fruit and walnuts in medium bowl. Stir 1/4 cup flour into fruit mixture. Add remaining 2-1/4 cups flour to butter mixture; beat at low speed until blended. Stir in fruit mixture with spoon.
  3. Shape dough into 2 logs, each about 2 inches in diameter and 5-1/2 inches long. Spread coconut evenly on sheet of waxed paper. Roll logs in coconut, coating evenly. Wrap each log in plastic wrap. Refrigerate 2 to 3 hours or overnight, or freeze up to 1 month. (Let frozen logs stand at room temperature about 10 minutes before slicing and baking.)
  4. Preheat oven to 350°F. Grease cookie sheets. Cut logs into 1/4-inch-thick slices; place 1 inch apart on prepared cookie sheets.
  5. Bake 13 to 15 minutes or until edges are golden brown. Remove to wire racks to cool completely. Decorate with cherry halves, if desired. Store in airtight container.

Nutritional Information

Calories 67
Total Fat 2 g
Cholesterol 5 mg
Carbohydrate 12 g
Fiber <1 g
Protein 1 g
Sodium 13 mg

Dietary Exchange

Starch 0.5

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