Mary’s Fruit Rolls

Preparation info

  • Makes

    4 dozen

    slices
    • Difficulty

      Easy

Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

From my friend Mary Codola in Rhode Island, these are almost like a home version of Fig Newtons—but more interesting, with several kinds of dried fruits and nuts in the moist filling. And the rum makes these a cookie that adults will like, too. (Don’t worry about kids becoming tipsy—the alcohol bakes off, leaving just the rum flavor.)

Ingredients

Dough

  • 4 tablespoons (½ stick) unsalted butter, softened
  • 2 ounces (¼ cup) cream cheese, softened
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sugar
  • 2 cups flour
  • teaspoons baking powder

    Method

    1. Dough: Place the butter, cream cheese, vanilla, sugar, flour, and baking powder in the bowl of an electric mixer. Mix slowly until blended and smooth; do not overbeat. Gather the dough into a ball; place on a sheet of plastic wrap and sprinkle with flour. Wrap tight and chill until firm enough to be rolled out, at least 1 hour.
    2. Dried Fruit Filling: Place the prunes, figs, raisins, and nuts in a food processor and pulse on and off until evenly chopped. (You can also chop the mixture with a large chef’s knife; oil the blade to prevent sticking.) Transfer the mixture to a bowl and stir in the honey, rum, and cinnamon. Set aside.
    3. Preheat the oven to 400°F. Lightly butter two baking sheets; set aside.
    4. Divide the dough in quarters. Leaving the remainder refrigerated, roll out each portion of dough on a lightly floured surface to a rectangle about 12 × 5 inches. Spread about ¾ cup of the fruit filling down the center of the dough. Wrap one long side of dough up over the filling; then bring up the other side, overlapping slightly and pressing the seam gently to seal. With a long spatula, transfer the filled roll to a baking sheet, seam down. Chill the roll while filling remainder of dough; place two rolls on each baking sheet, spacing them well apart.
    5. Bake until lightly golden, 15 to 17 minutes. Place the baking sheets on a wire rack to cool; then sprinkle the rolls with confectioners’ sugar and cut diagonally in 1-inch slices. (The ends are reserved for you.) Store the cookies airtight. These cookies freeze well, unsliced and tightly wrapped.