Cherry Icebox Cookies Recipe
- 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
- 1. 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.
- 2. Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
- 3. 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.
1 cookie: 66 calories, 3g fat (2g saturated fat), 10mg cholesterol, 37mg sodium, 9g carbohydrate (4g sugars, trace fiber), 1g protein
Reviews for Cherry Icebox Cookies
"very delicious cherry cookie! my cookies turned out more 'cakelike' cookies....kinda like the Amish sugar cookies, only cherry!"
"There used to be a bakery in the town I grew up in that had these wonderful "pink cookies". I am trying to find a recipe that reminds me of those dense, crumbly cookies, and this one is not it. They turned out somewhat cakey, and sticky once they cooled. The taste is alright, but I agree with the person who said they're not really worth the time."
"Very disappointed...not worth the effort"
"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. :)"
"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"
"These were yummy the second time around, I added a liittle more juice. It gave it more flavor."
"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!"
"I thought they were floury tasting although the people I made them for really liked them."
"Stetz gives this two thumbs up!"