Cherry Icebox Cookies
Total TimePrep: 20 min. + chilling Bake: 10 min./batch
- 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
- 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.
Nutrition Facts1 cookie: 66 calories, 3g fat (2g saturated fat), 10mg cholesterol, 37mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Apr 19, 2017
Shaping was fine but I'd change from 4 to 2 roll for a better sized cookie. I'd also change the extract from vanilla to almond to get the poor cookie some flavor. These cookies are pretty bland. Overall I was pretty disappointed.
Dec 1, 2015
very delicious cherry cookie! my cookies turned out more 'cakelike' cookies....kinda like the Amish sugar cookies, only cherry!
Sep 18, 2014
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.
Dec 16, 2013
Very disappointed...not worth the effort
Dec 22, 2012
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. :)
Dec 4, 2012
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
Nov 28, 2012
These were yummy the second time around, I added a liittle more juice. It gave it more flavor.
Dec 19, 2010
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!
Oct 27, 2009
I thought they were floury tasting although the people I made them for really liked them.
Dec 19, 2008
Stetz gives this two thumbs up!