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

Ingredients:

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)

Instructions:

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.

Enjoy!

The Creative Cook

Chili

I made this chili for my boys last week.  We loved it.  The layers of flavor in this chili are amazing.  I definitely suggest that you try it.  I left out all the seeds from the chilis so my chili was not hot at all.  It was just flavorful.  If you want it to be hot, then leave in the chili seeds.  

The Best Chili You Will Ever Taste

www.food.com

Servings: 6-8

Ingredients:

2 teaspoons flavorless oil (canola or safflower)

2 onions, chopped

3 cloves garlic, minced

1 lb. lean ground beef

¾-1 lb. sirloin beef, cubed

1 (14-1/2 ounce) can diced tomatoes

1 can dark beer

1 cup strong coffee

2 (6 ounce) cans tomato paste

1 can beef broth

½ cup brown sugar

3-1/2 tablespoons chili sauce

1 tablespoon cumin

1 tablespoon cocoa

1 teaspoon oregano

1 teaspoon cayenne

1 teaspoon coriander

1 teaspoon salt

4 (15 ounce) cans kidney beans

4 chili peppers, chopped

Directions:

1.       Heat oil.

2.       Cook onions, garlic and meat until brown.

3.       Add tomatoes, beer, coffee, brown sugar, tomato paste and broth.

4.       Add spices.  Stir in 2 cans of beans and peppers.

5.       Reduce heat and simmer for 1-1/2 hours.

6.       Add 2 remaining cans of kidney beans and simmer for another 30 minutes.