Can’t wait for the holidays? Get a jump start with these cookies. Candied fruit and pecans take center stage in these fun snacks that are topped with a caramel glaze.
—SUSAN HEIN BURLINGTON, WI
PREP: 30 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 6 DOZEN
1 cup butter, softened
1 cup confectioners’ sugar
1/2 cup sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup chopped candied pineapple
1/2 cup chopped pecans
1/3 cup red candied cherries, chopped
CARAMEL GLAZE
1/2 cup packed brown sugar
1/4 cup butter, cubed
2/3 cup confectioners’ sugar
2 tablespoons 2% milk
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm.
2. Preheat oven to 350°. Unwrap rolls and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely.
3. In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes.
4. Beat in the confectioners’ sugar and milk. Immediately drizzle over cookies. Let stand until glaze is set.
TO MAKE AHEAD Dough can be made 2 days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator.
FREEZE OPTION Place wrapped dough rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing bake time by 1-2 minutes.