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Striped Icebox Cookies

 Striped Icebox Cookies
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
30 ServingsPrep: 30 min. + chilling Bake: 10 min.


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 egg
  • 2-1/2 cups 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


  • 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.
  • Divide into thirds; place in three bowls. Add cherries and food
  • coloring to one portion, chocolate to another portion and nonpareils
  • to remaining portion.
  • 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.
  • 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.

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Striped Icebox Cookies (continued)

Directions (continued)

  • Remove to wire racks to cool. Yield: 5 dozen.