Cherry Icebox Cookies

Name: Cherry Icebox Cookies
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 dozen
Ingredients: 1 cup butter, softened; 1 cup sugar; 1 large egg; 1 teaspoon vanilla extract; 2 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 (16 ounce) jar maraschino cherries, drained and finely chopped; 1 cup finely chopped pecans; 1/4 cup red decorator sugar (optional)

(1)

Recipe by Barenakedchef

I made these and my husband pronounced them the best cookie I've ever made. He also gave me the idea of sticking a kiss in them right after taking them out of the oven and calling it a Chocolate covered cherry cookie.

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READY IN: 3hrs 15mins

YIELD: 4 dozen

UNITS: US

INGREDIENTS

Nutrition

1

cup butter, softened
1

cup sugar
1

large egg
1

teaspoon vanilla extract
2 ³⁄₄

cups all-purpose flour
1

teaspoon baking powder
¹⁄₂

teaspoon salt
1

(16 ounce) jar maraschino cherries, drained and finely chopped
1

cup finely chopped pecans
¹⁄₄

cup red decorator sugar (optional)

DIRECTIONS

Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.

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