Before I get a rash of panicked e-mails, pointing out to me that Christmas was, in fact, four months ago, and that I may be endangering my household by feeding them whatever it is I've found at the back of my fridge, don't worry. It's not turkey or stuffing or evil stuffing made inside turkey that is sure to kill you because is harbours salmonella or E. coli or something else.
And it's not fruitcake. With God as my witness, it's not fruitcake.
It's glace cherries. I firmly believe that glace cherries are half the reason that fruitcake lasts as long as it does. These things never go bad. They may not be good, but they never go bad.
And right now, they are using up space in my second fridge. So they need to go.
When my mother and I used to go to market, there was always a bakery inside that sold some of the most amazing cookies. The 'fruit cookies' were one of my two favourites and I would always beg my mother to buy them. Turns out they were an ice box cookie.
This is the recipe. Ice box cookies harken back to the days of drop in company. The block of ice that kept the new fangled refrigerator cold would keep these cookies in a semi-prepared state and enable the hostess to prepare them with only a few moments notice. No bagged cookies here, folks.
Let them cool entirely before placing them in an airtight container. Theoretically, they will last five days like that. You can also freeze them at this point. Because they are so thin, make sure they are tightly packed in a sturdy container so they don't break.
I have also seen chopped nuts added to these. Adjust the amount of cherries/nuts to total no more than one cup.
This recipe makes a whomp load of cookies. One log yielded 30 cookies. Definitely a recipe to keep on hand for unexpected guests, trips down memory lane, or to clean up the Christmas leftovers.