I wanted some new recipes for Christmas cookies this year and these sounded simple and good. They were very simple to make and far beyond good! They stayed chewy after baking and, flecked with the chopped cherries, had the right holiday appearance. I rolled the logs in a combination of large crystal red and clear sugar and they look beautiful. They were delicious and everyone loved them. These are a new staple at my house. Highly recommended!
Cherry Icebox Cookies
- 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)
- 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.
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Cherry Icebox Cookies Recipe at a Glance
- COURSE: Desserts, Cookies
- CONVENIENCE: Entertaining, Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Fruits, Nuts
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Christmas, Easter, Mother's Day, Super Bowl, Valentine's Day, Birthdays/Anniversaries
- PUBLICATION: Oxmoor House
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