Striped Icebox Cookies Recipe

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

Read Reviews
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Publisher Photo
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
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

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

Directions

Cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture.
Divide into thirds. Add cherries and food coloring to one portion, chocolate to another portion and nonpareils to remaining portion.
Line a 9x5-in. loaf pan with waxed paper. Spread cherry dough over bottom. Cover with chocolate dough, then remaining dough. Refrigerate, covered, until firm, about 2 hours.
Preheat oven to 375°. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. For easier handling, freeze until firm, 10-15 minutes. Bake 1 in. apart on lightly greased baking sheets until edges begin to brown, 10-12 minutes. 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

Nutritional Facts

1 cookie: 74 calories, 4g fat (2g saturated fat), 11mg cholesterol, 46mg sodium, 10g carbohydrate (6g sugars, 0g fiber), 1g protein.

  • 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
  1. Cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture.
  2. Divide into thirds. Add cherries and food coloring to one portion, chocolate to another portion and nonpareils to remaining portion.
  3. Line a 9x5-in. loaf pan with waxed paper. Spread cherry dough over bottom. Cover with chocolate dough, then remaining dough. Refrigerate, covered, until firm, about 2 hours.
  4. Preheat oven to 375°. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. For easier handling, freeze until firm, 10-15 minutes. Bake 1 in. apart on lightly greased baking sheets until edges begin to brown, 10-12 minutes. 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

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Reviews forStriped Icebox Cookies

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MY REVIEW
xenazoe User ID: 2694029 259707
Reviewed Jan. 15, 2017

"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)."

MY REVIEW
daniellem02 User ID: 7255396 259668
Reviewed Jan. 14, 2017

"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."

MY REVIEW
cath917 User ID: 969646 124389
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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