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Cherry Icebox Cookies Recipe
|Butter||1 Cup (16 tbs), softened (No Substitutes)|
|Sugar||1 Cup (16 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||3 1⁄4 Cup (52 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Maraschino cherry juice||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Chopped maraschino cherries||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4720 Calories from Fat 2015
% Daily Value*
Total Fat 229 g351.8%
Saturated Fat 120.7 g603.7%
Trans Fat 0 g
Cholesterol 695.3 mg
Sodium 809.2 mg33.7%
Total Carbohydrates 614 g204.7%
Dietary Fiber 21 g84.2%
Sugars 292.9 g
Protein 60 g120.9%
Vitamin A 124% Vitamin C 1502.2%
Calcium 30.7% Iron 128.2%
*Based on a 2000 Calorie diet
Beat in egg and vanilla.
Combine dry ingredients; gradually add to creamed mixture.
Add cherry and lemon juices.
Stir in nuts and cherries.
Shape into four 12-in rolls; wrap each in plastic wrap.
Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-in slices.
Place 2 in apart on ungreased baking sheets.
Bake at 375° for 8-10 minutes or until the edges begin to brown.
Remove to wire racks to cool.