Sunday, April 29, 2012

Cherry Ice Box Cookies

Here is another recipe for slice and bake cookies.  I tried them early this time so I could decide if I want to make them for my Cookie Exchange in December.  I liked these cookies but next time I would use dried cherries rather than maraschino cherries. I thought that the cookies were too soft and crumbly with the maraschino cherries.  This recipe comes from the Mr. Food website.

Cherry Ice Box Cookies
Makes 48 cookies


1 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (16 ounce) jar maraschino cherries, drained and finely chopped (dried cherries)
1 cup finely chopped nuts
1/4 cup red decorator sugar (optional)


1.  Beat butter at medium speed with an electric mixer until creamy.  Gradually add 1 cup sugar, beating well.  Add egg and vanilla, beating well.

2.  Combine flour, baking powder and salt; add to butter mixture, beating well.  Pat cherries between paper towels to remove excess moisture.  Stir cherries and nuts into dough; cover dough, and chill 2 hours.

3.  Shape dough into 2 (1-1/2 inch by 8-inch) logs.  Roll in decorator sugar, if desired.  Wrap logs in wax paper and freeze 2 hours or until firm.  (Store in freezer up to 6 months, if desired.)

4.  Preheat oven to 400 degrees F.  Unwrap frozen dough and slice into 1/4 inch thick slices, using a sharp knife.  Place on lightly greased cookie sheets.  (Do not let thaw.)

5.  Bake 8 to 10 minutes or until golden brown.  Let cool 1 minute on cookie sheets.  Transfer to wire racks to cool completely.


The Creative Cook