Cherry Icebox Cookies
Photo by: Dan Roberts and David Hagen
These cheerful icebox treats from the new Taste of Home Baking book feature chopped maraschino cherries and maraschino juice which lend great flavor and festive color to the dough.
Recipe featured in our 25 Days of Christmas Cookies celebration (click for more)
Recipe featured in our 25 Days of Christmas Cookies celebration (click for more)
ingredients: Add all to shopping list
1 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1/4 cup maraschino cherry juice
4 1/2 tsp lemon juice
1 tsp vanilla extract
3 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp cream of tartar
1/2 cup walnuts, chopped
1/2 cup maraschino cherries, chopped
1 cup sugar
1/4 cup packed brown sugar
1 egg
1/4 cup maraschino cherry juice
4 1/2 tsp lemon juice
1 tsp vanilla extract
3 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp cream of tartar
1/2 cup walnuts, chopped
1/2 cup maraschino cherries, chopped
At a glance:
Servings: 72
Active Time: 20 mins
Total Time: 4 hours and 30 mins with refrigeration
Key Tags:
directions:
1. In a large bowl, cream butter and sugars until light and fluffy.
2. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries.
3. Shape into four 12-inch rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
4. Unwrap and cut into 1/4-inch slices. Place 2 inches 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.
KITCHEN COUNTER:
Recipe excerpted from Taste of Home Baking, All New Edition, available where books are sold.
Makes 72 cookies.
Recipe excerpted from Taste of Home Baking, All New Edition, available where books are sold.
