FRUITCAKE ICE BOX COOKIES
FRUITCAKE ICE BOX COOKIES
Makes: 72 to 80 cookies
2 1/2 cups sifted all-purpose flour (15 oz)
1/4 teaspoon cream of tartar
1/2 pound (2 sticks) butter (no substitutes)
1 cup confectioners sugar (4.25 oz)
1 egg
2 cups candied fruitcake mix
6 ounces (generous 1 2/3 cups) pecans, halves or large pieces
Sift together the flour cream of tartar and set aside. In the large bowl of an electric mixer cream the butter. Add the sugar and beat to mix. Add the egg and beat well. On low speed gradulally add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until mixed. Remove from mixer.
With a heavy wooden spoon mix in the fruit and nuts.
Tear off two 15-inch lengths of wax paper. Place one-half of the dough in a heavy srip about 9 inches long down the center of each piece of paper. Fold up the long sides of the paper and with your hand press against the paper to form the dough into rolls or oblongs 2 inches in diameter and 9 to 10 inches long. Squeeze and press firmly to smooth the sides. Wrap in the paper.
Slide a cookie sheet under the rolls and place them in the freezer for several hours or longer, until firm. (I frooze these for several weeks)
Adjust two racks to divide the oven into thirds and preheat to 375ยบ degrees. Cut aluminum foil to fit cookie sheets.
The dough must be cold and very firm when you slice it. Unwrap one roll at a time, place it on a cutting board, and cut into 1/4-inch slices. If the dough crumbles or is difficult to slice it needs more freezing.
Place the cookies 1/2 to 1 inch apart (these do not spread) on the cut foil. Slide a cookie sheet under the foil.
Bake 12 to 14 minutes, reversing sheets top to bottom and front to back during baking to insure evenbrowning. The tops of the cookies will not color, but the cookies should be baked until the edges and the bottoms are golden brown.
Slide the foil off the sheet and with a wide metal spatula transfer cookies to rack to
Makes: 72 to 80 cookies
2 1/2 cups sifted all-purpose flour (15 oz)
1/4 teaspoon cream of tartar
1/2 pound (2 sticks) butter (no substitutes)
1 cup confectioners sugar (4.25 oz)
1 egg
2 cups candied fruitcake mix
6 ounces (generous 1 2/3 cups) pecans, halves or large pieces
Sift together the flour cream of tartar and set aside. In the large bowl of an electric mixer cream the butter. Add the sugar and beat to mix. Add the egg and beat well. On low speed gradulally add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until mixed. Remove from mixer.
With a heavy wooden spoon mix in the fruit and nuts.
Tear off two 15-inch lengths of wax paper. Place one-half of the dough in a heavy srip about 9 inches long down the center of each piece of paper. Fold up the long sides of the paper and with your hand press against the paper to form the dough into rolls or oblongs 2 inches in diameter and 9 to 10 inches long. Squeeze and press firmly to smooth the sides. Wrap in the paper.
Slide a cookie sheet under the rolls and place them in the freezer for several hours or longer, until firm. (I frooze these for several weeks)
Adjust two racks to divide the oven into thirds and preheat to 375ยบ degrees. Cut aluminum foil to fit cookie sheets.
The dough must be cold and very firm when you slice it. Unwrap one roll at a time, place it on a cutting board, and cut into 1/4-inch slices. If the dough crumbles or is difficult to slice it needs more freezing.
Place the cookies 1/2 to 1 inch apart (these do not spread) on the cut foil. Slide a cookie sheet under the foil.
Bake 12 to 14 minutes, reversing sheets top to bottom and front to back during baking to insure evenbrowning. The tops of the cookies will not color, but the cookies should be baked until the edges and the bottoms are golden brown.
Slide the foil off the sheet and with a wide metal spatula transfer cookies to rack to
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