Fruitcake Icebox Cookies

Makes about 6 dozen.

2 1/2 cups sifted all-purpose flour
1/4 teaspoon cream of tartar
1 cup (2 sticks) unsalted butter
1 cup confectioners' sugar
1 egg
8 ounces (1 cup) candied pineapple, coarsely chopped
8 ounces (1 cup) candied cherries, left whole
6 ounces (generous 1 2/3 cups) pecans halves or large pieces

Sift together flour and cream of tartar.

Beat butter in large bowl with electric mixer until light and fluffy. Add sugar and beat to mix. Add egg and beat well. Gradually add flour mixture, beating on low speed and scraping bowl occasionally with rubber spatula, just until mixed.

Remove bowl from mixer and add in fruit and nuts, mixing with a heavy wooden spoon or your clean hands. Divide dough in half. Place each half on a sheet of plastic wrap. Shape into rolls, about 9 inches long and 2 inches in diameter, and wrap in plastic wrap. Place in freezer for several hours, until firm.

Preheat oven to 375 degrees F. Line cookie sheets with parchment or foil.

Unwrap one roll of dough and cut into 1/4-inch-thick slices. (If dough is crumbly, it needs to freeze longer.)

Place cookies 1/2 to 1 inch apart on baking sheets.

Bake 12 to 14 minutes, moving trays around in oven to ensure even browning. Bake until edges of cookies are just slightly brown. Remove from baking sheets and cool completely on wire racks.