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Cherry Icebox Cookies

 Cherry Icebox Cookies
As a home economics teacher, I often supplied treats for school functions. These delectable cookies were always popular.
192 ServingsPrep: 20 min. + chilling Bake: 10 min./batch

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 King Arthur Unbleached 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

2 of 2

Cherry Icebox Cookies (continued)

Directions (continued)

  • 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.