Cherry Icebox Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

As a home economics teacher, I often supplied treats for school functions, and these delectable cookies were always popular.  The colorful flecks of maraschino cherries turn ordinary cookies into something special.

Patty Courtney                                                                                 Jonesboro, Texas

Cherry Icebox Cookies Recipe

Cherry Icebox Cookies

1 cup butter, softened

1 cup sugar

¼ cup packed brown sugar

1 egg

¼ cup maraschino cherry juice

4 ½ tsp. lemon juice

1 tsp. vanilla

3 ¼ cups all-purpose flour

½ tsp. baking soda

½ tsp. ground cinnamon

¼ tsp. cream of tartar

½ cup chopped walnuts

½ cup chopped maraschino cherries

In a large bowl, cream butter and sugar until light and fluffy.  Beat in the egg, cherry and lemon juice and vanilla.  Combine dry ingredients; gradually add to creamed mixture and mix well.  Stir in nuts and cherries.

Shape into four 12 inch rolls; wrap each in plastic wrap.  Refrigerate for 4 hours or until firm.

Unwrap and cut into ¼ inch slices.  Place 2 inches apart on ungreased baking sheet.  Bake at 375 F. for 8-10 minutes or until the edges begin to brown.  Remove to wire racks to cool.

(Recipe for Cherry Icebox Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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