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
Ingredients
- 1 cup butter, softened
- 1-1/2 cups sugar
- 1 large 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
- 2 ounces semisweet chocolate, melted
- 4 teaspoons nonpareils
Reviews
I had no problems making these (they were easy and turned out as pictured) and found them delicious. I make thousands of cookies a year and will definitely add these to the mix.
followed the recipe exactly. the cookies look like then melted, covering the entire cookie sheet. No way to save. I am experienced baker and was making various cookies for Xmas party. This recipe was a waste of time and money spent on ingredients.
I agree that they were a bit bland, I will try adding vanilla next time. They do spread, but my family really enjoyed them. I cut the blocks again, making each cookie smaller, which worked out better for me. I found that they are even better, slightly over cooked and crispy (although the white layer will brown).
easy to make, and the raw dough looked perfect, but when I baked them, they got huge and bleached out. they were also bland. very disappointed. I have an oven thermometer, and am an experienced baker. won't be making again.
These were very easy to make, but just a little bland, I will try a tsp of vanilla next time.