Cherry Icebox Cookies Recipe
Ingredients
| Butter | 1 Cup (16 tbs), softened | |
| Sugar | 1 Cup (16 tbs) | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Cream of tartar | 1/4 Teaspoon | |
| 1/4 cup maraschino cherry juice | ||
| Lemon juice | 1/2 Teaspoon | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Maraschino cherries | 1/2 Cup (16 tbs), chopped | |
Directions
In a mixing bowl, cream butter and sugars.
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.
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.
Chef
