Cherry Icebox Cookies

Photo: AMunn13

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

Yield: 4 dozen
Recipe from Oxmoor House

More 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

  1. Beat butter at medium speed of 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 pecans into dough; cover and chill 2 hours.
  3. 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.
  4. Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
  5. 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.
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