Cherry Icebox Cookies

Name: Cherry Icebox Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16 dozen.
Ingredients: 1 cup butter, softened; 1 cup sugar; 1/4 cup packed brown sugar; 1 large egg, room temperature; 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

TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch YIELD: 16 dozen.

The maraschino cherries add colorful flecks to these cookies. As a home economics teacher, I often supplied treats for school functions. These delectable cookies were always popular.—Patty Courtney, Jonesboro, Texas

Ingredients

1 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 large egg, room temperature
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

Directions

1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. 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; securely wrap each in waxed paper. 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° until the edges begin to brown, 8-10 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 66 calories, 3g fat (2g saturated fat), 10mg cholesterol, 37mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.

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