Cherry Icebox Cookies

recipe
Speed the chilling of the dough by placing the rolls in the freezer; then just slice and bake.
5

Outstanding

Yield:

4 dozen

Recipe from

Oxmoor House

Ingredients

1 cup butter, softened
1 cup 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
1 cup finely chopped pecans
1/4 cup red decorator sugar (optional)

Preparation

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

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

Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.

Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.

Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.

Note:

Christmas with Southern Living 1995

January 1995
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