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Cherry Icebox Cookies Recipe

Cherry Icebox Cookies Recipe photo by Taste of Home

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As a home economics teacher, I often supplied treats for school functions. These delectable cookies were always popular.

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Cherry Icebox Cookies Recipe

Prep: 20 min. + chilling Bake: 10 min./batch

Yield: 192 Servings

20 10 30

Ingredients

1 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1/4 cup maraschino cherry juice
4-1/2 teaspoons lemon juice
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries

Directions

In a large bowl, cream butter and sugars until light and fluffy. 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.
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. Yield: 16 dozen.

Nutritional Facts 1 serving (1 each) equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 37 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.

Originally published as Cherry Icebox Cookies in Country Woman Christmas Annual 2000, p35

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Reviews for Cherry Icebox Cookies

Cherry Icebox Cookies

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Reviewed on Dec. 22, 2012 by whispurr

The only trouble I had with these was getting them formed into some sort of log shape to put in the refrigerator. The flavor is excellent even if they aren't perfect little round things. :)

Reviewed on Dec. 04, 2012 by janalamar

They are very good and look nice the first time I baked them was 3years ago because my daughter wanted pink cookies and they were so tasty and I never had any problem with the dough

Reviewed on Nov. 28, 2012 by sparklingpurple

These were yummy the second time around, I added a liittle more juice. It gave it more flavor.

Reviewed on Dec. 19, 2010 by JustKate

Yummy! These cookies are soft and sweet, just like they look. I used black walnuts that my brother collected and added a teaspoon of vanilla. The dough was very loose and hard to roll into a log, but firmed up nicely. I sliced a little more than a quarted inch thick, so I didn't get quite as many as suggested. Only baked them for 7 minutes. Delish! I will definitely make these cookies again!