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Striped Icebox Cookies Recipe
Striped Icebox Cookies Recipe photo by Taste of Home

Striped Icebox Cookies Recipe

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I've been using this recipe ever since I was a little girl. I like it because it's easier than making cutout cookies. You can easily mix-and-match your favorite ingredients to create different looks. —Patricia Reese, Pewaukee, Wisconsin
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES:30 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES: 30 servings

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 egg
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped maraschino cherries, drained
  • 2 drops red food coloring
  • 1 ounce semisweet chocolate, melted
  • 1 tablespoon nonpareils

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Divide into thirds; place in three bowls. Add cherries and food coloring to one portion, chocolate to another portion and nonpareils to remaining portion.
  3. Line a 9-in. x 5-in. loaf pan with waxed paper. Spread cherry dough over bottom. Cover with chocolate dough, then remaining dough. Cover with plastic wrap and refrigerate for 2 hours or until firm.
  4. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets. Bake at 375° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: 5 dozen.
Originally published as Striped Icebox Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p85

Reviews for Striped Icebox Cookies(1)

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MY REVIEW
Reviewed Dec. 8, 2008

These were very easy to make, but just a little bland, I will try a tsp of vanilla next time.

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